Ingredients
- Revised from TUNA CASSEROLE III by Linda Sue (www.genaw.com)
1 can of wild salmon, well drained
4 ounces canned mushrooms, drained & sliced
Veggie Blend - I used 9 oz. yellow squash, 4.5 oz. radish, 2 oz. jicama, 2 cup frozen spinach (162 grams)
3 stalks celery, diced (this was 2 oz.)
8 ounces cheddar cheese, shredded
1/4 cup mayonnaise - I used The Ojai Cook's Latin Lemonaise but I think it could be left out entirely.
1 T chopped fresh basil
2 teaspoons pepper - this dish has a bit of heat, so use less if you don't like to "kick it up a notch!!"
4 ounces onion, diced
1.5 tsp. yellow mustard
1 T butter
4 brown eggs, medium
1.5 tsp. fresh lemon juice
1 tsp. allspice - but can also use nutmeg
I used 1.5 tsp. salt - I'm a saltaholic - but use less if your cajun seasoning has salt in it or it will be too salty.
1 tsp. Mountain Rose Brand Organic Cajun Seasoning - this is a salt free, very high quality blend of herbs, not salt with a little bit of flavor like most of the commercial brands. Seek it out at better organic grocery stores!
1.5 teaspoons Old Bay Garlic & Herb
Description
When I Am On The Road, Eating Well Is Always A Challenge. I Wanted Something I Could Take And Eat In The Car With Minimal Fuss And Maximum Nutrition - It's Hard To Eat Salad While Driving! I Played Around With Linda Sue's Tuna Casserole Recipe (totally Y
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