Crunchy Tuna Casserole


1-1/2 cups flour

1 cup shredded Cheddar cheese

1 teaspoon salt

1 teaspoon paprika

1/2 cup butter

1/2 cup finely chopped walnuts

2 (7 ounce) cans water-packed tuna, drained and flaked

2 green onions, including tops, sliced

1/4 cup sliced water chestnuts

1/4 cup thinly sliced celery

3 eggs

1 cup sour cream

1/2 cup Swiss cheese

1/4 cup mayonnaise

2 Tablespoons chopped pimiento

1 teaspoon grated onion

1/4 teaspoon dill seed

1/2 teaspoon garlic powder

2-4 drops Tabasco (I use 4)

1/4 teaspoon nutmeg

1 teaspoon grated lemon peel


In large mixing bowl, combine flour, cheese, salt, and paprika. Cut in the butter until mixture resembles coarse crumbs. Stir in walnuts. Reserve 1 cup mixture for topping. Press remaining mixture on bottom and sides of well-greased 10" pan. Place tuna in pan. Sprinkle with onion, water chestnuts and celery. Beat eggs until light and fluffy. Blend in remaining ingredients. Pour over tuna. Sprinkle with reserved crumb mixture.

Bake at 400 degrees for 35-40 minutes until golden brown. Cool 10 minutes before serving.