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Receta Rice And Deviled Eggs With Tuna
by CookEatShare Cookbook

Rice And Deviled Eggs With Tuna
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  Raciónes: 10

Ingredientes

  • 1/4 c. green pepper, minced
  • 1/4 c. chopped onion
  • 2 T butter
  • 1/2 c. lowfat milk
  • 1 can mushrooms soup
  • 2 c. cooked rice
  • 1 c. flaked tuna
  • 3/4 c. grated Cheddar cheese
  • 1 c. bread crumbs, fried slowly in butter
  • 6 deviled large eggs
  • 6 large eggs, hard boiled
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon wet mustard
  • 1 teaspoon horseradish
  • 1 teaspoon chopped parsley
  • 1/4 c. mayonnaise

Direcciones

  1. Cook green pepper and onions in butter till glassy. Put together soup and lowfat milk to 3/4 of soup mix; add in rice and tuna. Place in casserole. Top with deviled large eggs and chill. When ready to bake, pour over remaining soup mix and sprinkle with buttered crumbs and cheese. Bake at 350 degrees for 40 min.
  2. Cut large eggs in half lengthwise. Mash yolk. Add in other ingredients to yolks and mix well. Fill egg whites. Serves 6.