Tuna Souffle
I prepare this souffle after Shabbos and bake it the next morning for brunch. All you need is a fruit salad as an accompaniment.
- Duration
- Cook Time
- Prep Time
- ServingsServings
Ingredients
- 4-1/2 c. cubed French bread, divided
- 3 (6-oz.) cans tuna, drained and flaked
- 1-1/2 c. shredded Swiss cheese, divided
- 1 t. dried parsleyflakes
- 4 eggs or equivalent egg substitute
- 3 c. low-fat milk
- 3 T. butter or margarine, melted
- 2 t. dry mustard
- 1 t. onion powder
- 1/2 t. Salt
Preparation
Preparation
1 In a 2 qt. round casserole or souffle dish, place one third (1-1/2 c.) of the bread cubes. Cover with one-third of the tuna then one-third of the cheese. Repeat layers two more times. ending with cheese. In a medium bowl, whisk together the remaining ingredients. Pour over the bread-tuna-cheese
2 layers in the casserole dish. cover with plastic wrap and refrigerate at least 3 hours or overnight. About 1-1/2 hours before serving, remove plastic wrap from casserole dish and place in a pre-heated 350 degree oven. Bake for one to 1-1/4 hours or until puffed and golden brown. Serve immedately
Special instructions
I prepare this souffle after Shabbos and bake it the next morning for brunch. All you need is a fruit salad as an accompaniment.
