Recipe: Star-Kist Tuna-Egg Casserole (using hard boiled eggs) (1953)

STAR-KIST TUNA-EGG CASSEROLE

1 cup chopped celery
1/2 cup water
1 (10 3/4-oz.) can condensed cream of mushroom soup, divided use
1 (6 oz.) Star-Kist Tuna
2 teaspoons grated lemon peel
4 hard-cooked eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated American cheese
1/8 teaspoon paprika

Simmer celery in water until softened, about 5 minutes. Add half of mushroom soup and stir to combine; set aside.

Break up tuna and combine with lemon peel and remainder of soup.

In greased 1-quart casserole, arrange layers of tuna, chopped egg whites, crumbled yolks, and celery and soup mixture. Sprinkle with salt and pepper. Top with cheese and sprinkle with paprika.

Bake in hot oven (450 degrees F) until bubbly and brown, about 15 minutes.

Serves 5-6
From: Recipelink.com
Source: Recipe booklet: Food and Fun, Star-Kist Tuna, French Sardine Company, 1953