Tuna Fondue Casserole

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Ingredients

5 slices bread
1 cup shredded pasteurized process cheese spread
1 can (6 1/2 ounce) tuna
3 Roberts Eggs
2 cups Roberts Milk
1/2 teaspoon salt
1/2 teaspoon grated onion
paprika

Preparation

Cube bread; spread half of the cubes in a buttered 2 quart baking dish. Sprinkle half of the cheese over the bread cubes. Drain and flake tuna; sprinkle over the cheese. Repeat the bread cube and cheese layers. Beat eggs slightly; stir in milk, salt and onion. Pour egg mixture over the cheese and bread. Sprinkle with paprika. Bake at 325° for 50 to 55 minutes.

Recipe Contributed By: Mrs. Bill Glover Lawton, Iowa

Yield: 6 to 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.