Easy 3 Cheese Tuna Souffle

• 4 c. large garlic and herb or Ranch flavored croutons
• 2 1/2 c. milk
• 4 large eggs
• 1 (10 3/4 oz.) can cream of celery soup
• 3 c. shredded cheese (combine Cheddar, Monterey Jack and Swiss)
• 1 (12 oz.) can Star-Kist solid white or chunk light tuna, drained and flakes
• 1 Tbsp. butter or margarine
• 1/2 c. chopped celery
• 1/2 c. finely chopped onion
• 1/4 lb. mushrooms, sliced

1. In bottom of lightly greased 13 x 9-inch baking dish, arrange croutons.
2. In medium bowl, beat together milk, eggs and soup; stir in cheeses and tuna.
3. In small skillet, melt butter over medium heat.
4. Add celery, onion and mushrooms; saute until onion is soft. Spoon sauteed vegetables over croutons; pour egg-tuna mixture over top.
5. Cover; refrigerate overnight.
6. Remove from refrigerator 1 hour before baking.
7. Bake in 325u0b0 for 45 to 50 minutes or until hot and bubbly.
8. Makes 8 servings.

garlic, milk, eggs, cream of celery soup, shredded cheese, solid white, butter, celery, onion, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114549 (may not work)