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Tuesday, January 19, 2016

Crab Tuna Souffle

Ingredients

  • Servings: 8
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 1 (6 ounce) can tuna, drained and flaked
  • 4 cups cubed french bread
  • 8 ounces muenster cheese, cubed
  • 2 tablespoons chopped fresh parsley
  • 4 eggs
  • 3 cups milk
  • 3 tablespoons butter
  • 2 teaspoons mustard powder
  • 1 teaspoon grated onion

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 15 mins

    Ready Time: 4 hrs 35 mins

  • in a small bowl, stir together the crabmeat and tuna. place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish. cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. repeat layers 2 more times ending with cheese and parsley on top.
  • in a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. pour over the layers in the dish. cover and refrigerate for at least 3 hours, or overnight.
  • preheat the oven to 350 degrees f (175 degrees c). let the dish come to room temperature while the oven preheats.
  • bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.

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