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Tuna and Egg Casserole

2 (7 oz.) cans Tuna
2 Tbsp. lemon juice
4 sliced hard cooked eggs
1 cup cheese, grated
1 tsp. Worcestershire sauce
4 Tbsp. butter
1/2 cup bread crumbs
1 cup milk
1/8 tsp. pepper
1 cup cooked peas
4 Tbsp. flour

Drain oil from Tuna fish. Flake fish and add lemon juice. Arrange fish, eggs and peas in alternate layers in greased casserole.

Melt butter in double boiler. Add flour and blend. Add milk, seasoning and cheese and cook until thick. Pour over casserole mixture and top with bread crumbs to which Tuna oil has been added. Bake in moderate hot oven, 375 F, for about 30 minutes or until crumbs are brown.

6 portions

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