Egg and Tuna Scallop

Oh man, I don’t know about this one.  This recipe is torn from an old newspaper.  The idea was that eggs could be used to make a variety of thrifty main dishes for dinner or luncheon.  And this is the recipe is the one they listed first.  I don’t know… it doesn’t sound very appetizing to me… so feel free to test it out and get back to me on this.

Egg and Tuna Scallop

2 T. butter

2 T. flour

1 cup milk

¼ tsp. salt

1/8 tsp. pepper

1/8 tsp. paprika

¼ tsp. onion salt

1 tsp. Worcestwhatever Sauce

2 cups crushed potato chips

4 hard cooked eggs, sliced

1 can tuna

Melt butter, add flour, blend well and cook over low heat until bubbly.  Add milk all at once and cook stirring constantly until thickened throughout.  Add seasonings.

Arrange in layers in one quart casserole – half the potato chips, eggs, tuna and sauce.  Top with remaining chips.  Bake in a moderate (375) oven until sauce is bubbly and top nicely browned, about 30 minutes.  Makes 4 servings.

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