Tuna Cornbread Casserole

Tuna Cornbread Casserole

Recipe from the kitchen of Elva Wells

The Country Classics Battlefield 4-H Club

1 (6 ½ oz.) can tuna

½ c. bread crumbs

2 Tbsp. chopped onion

3 eggs, beaten

1 (10 ½ oz.) can cream of mushroom soup

¼ c. milk

2 Tbsp. melted margarine

½ c. self-rising cornmeal

Drain and mash tuna.

Blend well with bread crumbs, onion, two beaten eggs and soup.

Spoon into a greased, oven proof dish.

Mix milk, remaining egg and margarine in bowl, and cornmeal. Blend until smooth.

Spoon the corn bread mixture over top of tuna mixture. Bake about 30 minutes in a 400 degree oven until top is brown and cornbread is done.

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