Mexican Tuna Sandwich Bake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This came from a very old cookbook that no longer has a cover. My son, as a teenager, loved this and had me make it for his football team. They just inhaled it! I did not include the standing time in the recipe. Ingredients:
10 slices bread, buttered |
1 lb monterey jack cheese, grated |
4 ounces green chilies, chopped |
1/2 cup canned corn, drained |
7 ounces canned tuna, drained and flaked |
4 large eggs, well beaten |
2 cups milk, scalded |
taco sauce (optional) |
Directions:
1. Pre-heat oven to 325°.
2. Cover bottom of shallow, greased baking dish with 1/3 of the bread (cut to fit).
3. Sprinkle with half of the cheese, chili peppers, corn and tuna.
4. Cover with another layer of bread and sprinkle with remaining cheese, chili peppers, corn and tuna.
5. Place the final layer of bread on top.
6. Mix eggs and milk and pour over casserole.
7. Let stand in the refrigerator at least 4 hours or overnight.
8. Bake for 30 minutes or until custard is set.
9. Cut into squares and serve.
10. Don't forget to pass the taco sauce!
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