Name: Tuna Souffle
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
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

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.

Tuna Souffle

Prep Time 20

Cook Time 1

Total Time 1 20

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Servings

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

Instructions

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