2 cups cream sauce, homemade or canned
2/3 cup mayonnaise
2 tbsp. chili sauce or catsup
salt and pepper
4 medium-sized tomatoes, peeled, seeded, cut into small pieces
4 hard-cooked eggs, cut in quarters
1/2 cup sliced water chestnuts
1 13-oz. can tuna, drained, separated into chunks
6 English Muffins
Heat cream sauce, add mayonnaise and chili sauce; blend thoroughly. Season to taste with salt and pepper. Add tomatoes, eggs and water chestnuts. Fold in tuna. Pour into 2-qt. casserole. Cover, bake at 325°F for 30 min.; uncover, bake 5 min. more. Serve on toasted split English Muffins. Makes 6 servings.
Suggested Menu and Preparation Schedule
Tuna on Toasted English Muffin
Grapefruit Tossed Salad/Lemon-Oil Dressing
Gingerbread with Lemon Glaze
Early in the day or the day before make or buy Gingerbread.
**4:00pm Prepare Ingredients for Tuna Casserole
*4:30 Prepare Salad Greens. Refrigerate.
*4:45 Section Grapefruit. Refrigerate.
5:00 Assemble Tuna Casserole
5:25 Bake Tuna Casserole in Preheated Oven
5:45 Toast Split English Muffins. Keep Warm.
5:50 Toss Salad with Lemon and Oil Dressing
6:00 Bon Appetit! Enjoy Your Dinner!
After dinner serve Gingerbread with Lemon Glaze.
*May be prepared earlier and refrigerated
**These may be prepared earlier in the day and stored separately in covered containers in the refrigerator.
To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!
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