Tuna Souffle

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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
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  • 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.