Squash-Tuna Casserole

Name: Squash-Tuna Casserole
Ingredients: 8 to 10 cups squash, chopped; 2 cups onions, chopped; ¼ cup green onions, chopped; ½ cup bell pepper, chopped; 1 cup dry white wine; ½ to 1 cup fresh mushrooms; 2 TBS. Lea & Perrins Worcestershire sauce; 2 tsp. Louisiana hot sauce, or ¼ tsp. cayenne pepper; 2 tsp. Louisiana hot sauce, or ¼ tsp. cayenne pepper; Salt; 1 cup water; 2 tsp. garlic, chopped; 1 tsp. dried mint; 2 cups tuna, drained; 2 TBS. bacon drippings; Seasoned bread crumbs

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

8 to 10 cups squash, chopped
2 cups onions, chopped
¼ cup

Stew

Method

In bacon drippings, sauté onions and bell pepper until clear. Add wine and water and other seasonings, including garlic. Don’t add bread crumbs. Add all the rest and cook on top of the stove until tender. Top with bread crumbs and bake at 325 degrees for 1 hour