Title: Egg-Tuna Amandine
Categories: Entree Eggs
Yield: 4 Servings

4	tb	Butter (or marg.); melted
1/4	c	Flour
1/2	ts	Salt
1/8	ts	Pepper
2	c	Milk
1	tb	Lemon juice; freshly squeezd
7	oz	Tuna; drained and flaked
1/4	c	Almonds; chopped
4		Eggs, hard-cooked; diced
1/2	c	Breadcrumbs, buttered

Combine butter and flour in saucepan over medium heat; cook, stirring constantly, until bubbly. Add seasonings and milk; cook until smooth and thick, stirring constantly. Add lemon juice, tuna, almonds, pimiento, and eggs.

Spoon into a greased casserole dish; top with buttered breadcrumbs. Bake at 375 degrees for 30 minutes.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

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