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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Our Test Kitchen has packed all the comfort of Momâs mouthwatering tuna casserole into six cute, individual-serving loaves drizzled with melted cheese. Try this quick and easy recipe on your family and reel in the raves. SHOP SMART: When choosing canned tuna, remember: *Solid white tuna (usually albacore, ye llowfin or Tongol) is milder in flavor, has whiter meat and is packed in water. *Light meat tuna (usually skipjack or bonita) is stronger in flavor, darker in color and packed in oil or water. Ingredients:
1/2 cup chopped celery |
1/3 cup chopped onion |
2 teaspoons canola oil |
3 cans (5 ounces each) white water-packed solid tuna, chopped |
2 cups soft bread crumbs |
1/2 cup toasted wheat germ |
2 eggs, lightly beaten |
1/4 cup milk |
2 tablespoons minced fresh parsley |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup shredded cheddar cheese |
Directions:
1. In a small skillet, saute celery and onion in oil for 5 minutes or until tender. In a large bowl, combine the tuna, bread crumbs, wheat germ, eggs, milk, parsley, thyme, salt and pepper. Stir in celery mixture. Shape into six oval loaves.
2. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until lightly browned. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.
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