Tuna Sandwich Casserole

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 12 slices bread
• 3 tablespoons margarine or 3 tablespoons butter, softened
• 2 (6 ounce) cans tuna, drained and flaked
• 1 1/2 cups celery, chopped
• 3/4 cup sweet green pepper, chopped
• 1/2 cup onion, chopped
• 3/4 cup mayonnaise or 3/4 cup salad dressing
• 2 tablespoons pickle relish
• 4 eggs
• 2 cups milk
• 10 3/4 ounces condensed cream of mushroom soup
• 1/2 teaspoon dried dill

Recipe

• 1 grease 3 quart rectangular baking dish; set aside. 13 x 9 x 2 works best.
• 2 trim the crusts from the bread slices. spread a side of 6 of the bread slices with half of the softened margarine or butter.
• 3 place the bread slices, buttered side up, over the bottom of the baking dish, trimming the bread slices as necessary to fit; set aside.
• 4 in a large bowl, stir together the tuna, celery, green peppers, pickle relish and onions. add the mayonnaise or salad dressing; stir to combine all of the ingredients.
• 5 spread the tuna mixture over the buttered bread slices in the baking dish. spread the remaining margarine or butter over a side of each of the remaining bread slices. place the bread slices, buttered side up, over the tuna mixture, trimming the slices as necessary to fit.
• 6 in a large bowl using a wire whisk, beat the eggs. stir in the milk, undiluted cream of mushroom soup and dill weed; mix well.
• 7 carefully pour the soup mixture evenly over the bread and tuna layers in the baking dish. cover the baking dish and chill in the refrigerator overnight.
• 8 preheat the oven to 350°f
• 9 bake the casserole, uncovered, in the 350°f oven about 1 hour or until the top of the casserole is golden brown. let cool for about 10 minutes before serving to allow it to set up.