Title: Updated Tuna Casserole
Categories: Infood02
Yield: 1 servings

2 lg Portabello mushrooms
Salt and pepper to taste
Dab of butter
1 c Bacon; and saut‚ed crispy
; and diced
1/2 c Shallots; sliced
1 c Thinly sliced red bliss
-potatoes
Fresh thyme to taste
1 1/2 lb Cubed yellowfin tuna
1 c Green beans; sliced and
-blanched
1/2 c Parsley
1 c Breadcrumbs
2 c Heavy cream
3 Egg yolks
1/2 c Crushed potato chips

Preheat oven to 350 degrees. Bake the mushrooms for 10 minutes after
seasoned with salt, pepper and a dab of butter, reserve. Cook the bacon
with sliced shallots until the bacon is crispy, reserve. Spread the
potatoes in the bottom of a casserole dish. Add salt, pepper, and thyme.
Add the cubed tuna. Add the bacon and shallots and blanched green beans.
Add the mushrooms. Sprinkle parsley and breadcrumbs over dish. Mix heavy
cream and egg yolks until well blended and add. Top with crushed potato
chips. Bake for 45 minutes at 350 degrees.

Yield: 4 to 5 servings

Converted by MC_Buster.

Per serving: 3490 Calories (kcal); 321g Total Fat; (82% calories from fat);
97g Protein; 59g Carbohydrate; 1492mg Cholesterol; 4236mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 10 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit;
57 Fat; 0 Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW #ING019

Converted by MM_Buster v2.0n.