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Nutrition Facts
Serving Size 1 (305g) Recipe makes 6 servings
Calories 558
Calories from Fat 285		(51%)
Amount Per Serving		%DV
	Total Fat 31.8g	48%
	Saturated Fat 17.9g	89%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 233mg		77%
Sodium 905mg		37%
Potassium 448mg		12%
Total Carbohydrate 30.7g		10%
	Dietary Fiber 1.6g	6%
	Sugars 4.0g
Protein 37.2g		74%
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Mexican Tuna Sandwich Bake

Recipe #158092 | 50 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Happy Harry #2
Feb 28, 2006

This came from a very old cookbook that no longer has a cover. My son, as a teenager, loved this and had me make it for his football team. They just inhaled it! I did not include the standing time in the recipe.

SERVES 6 (change servings and units)

Ingredients

10 slices bread, buttered
1 lb monterey jack cheese, grated
4 ounces green chilies, chopped
1/2 cup canned corn, drained
7 ounces canned tuna, drained and flaked
4 large eggs, well beaten
2 cups milk, scalded
taco sauce (optional)

Directions

1
Pre-heat oven to 325°.
2
Cover bottom of shallow, greased baking dish with 1/3 of the bread (cut to fit).
3
Sprinkle with half of the cheese, chili peppers, corn and tuna.
4
Cover with another layer of bread and sprinkle with remaining cheese, chili peppers, corn and tuna.
5
Place the final layer of bread on top.
6
Mix eggs and milk and pour over casserole.
7
Let stand in the refrigerator at least 4 hours or overnight.
8
Bake for 30 minutes or until custard is set.
9
Cut into squares and serve.
10
Don't forget to pass the taco sauce!