Recipe: Tuna Corn Cheese Bake (overnight)

Tuna Corn Cheese Bake
rec.food.recipes/Gilcat2
Servings: 4

1/4 cup green bell pepper -- chopped
3 tablespoons butter -- melted
2 tablespoons flour
1 cup milk
1/2 onion -- small grated
2 teaspoons Dijon mustard
1 teaspoon horseradish -- optional
1 teaspoon lemon juice
1 7 3/4 oz. ca tuna
2 egg -- sliced hard-boiled
1 16 oz. can corn -- drained
4 ounces cheddar cheese -- grated

Cook green pepper in butter until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Whisk in milk. Cook over medium heat, stirring, until thick and bubbly. Add onion, mustard, horseradish, lemon juice, and some salt and pepper. In a greased casserole, spoon in half the corn, one sliced egg, half the tuna, half the sauce mixture and half the cheese. Repeat layers. Cover and refrigerate overnight. When ready to serve, let stand at room temperature 20 minutes. Bake at 350F for 30 minutes. Top with extra cheese if desired; bake 5 minutes more, or until melted.