GRANDPARENTS DAY MAGAZINE
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Food, Food, Food

Tuna casserole

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Serves :  4-6  ›  Preparation:  15 mins  ›  Cook:  30mins
​Ingredients:
  • 1 (10 oz.) package frozen spinach
  • 1 large can tuna, drained
  • 1 small can sliced mushrooms (optional)
  • 2 tablespoons lemon juice
  • 3 tablespoons butter
  • 1 tablespoon chopped onion
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg, slightly beaten 
  • 1 cup fresh breacrumbs
  • Cook spinach according to directions on package. Drain well.
  • Drain mushrooms, saving liquid. Add lemon juice and water to mushroom juice to make 1 cup liquid.
  • In a saucepan, melt 2 tablespoons butter, and blend in onion, flour, salt, pepper, and mushroom liquid. Cook, stirring, until smooth and thick.
  • Beat sauce into egg, then add mushrooms.
  • Arrange spinach in a casserole dish, then top with tuna. Pour sauce on top. Sprinkle breadcrumbs over and dot with 1 tablespoon butter. Bake at 180 degrees for 30 minutes. 


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  • IN THIS ISSUE
    • Da Vinci and water
    • Watercolour
    • Water footprints on the dinner plate plate
    • The magic of water
    • Chasing waterfalls
    • Great lakes of the world
    • Who gives a dam?
    • In your corner
    • Legend of the Falls
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • BOOKENDS
    • GARDENING
  • SUPPORT SERVICES
  • CONTACT US