more good eats

aunt charlotte, who with 7 children routinely cooked for a crowd, sometimes did a tuna fish/potato chip casserole, which is the sort of abuse of perfectly good sea food for which there is no excuse----still it's a great, easy dish, and even julia child had a recipe---i made this the other night:

TUNA CASSEROLE

2 cups of drained canned tuna in a bowl (i used solid white, but any type would do, i think)
2 or 3 cups cream sauce (a bernaise sauce from joy of cooking)
3 hard-boiled eggs (cooked precisely 11 minutes as per julia's instruction)
swiss cheese

Flake the fish; fold in 2/3 of cream sauce; fold in 2or 3 sliced hard-boiled eggs; fold in 1/3 cup coarsely grated Swiss cheese.

Correct seasoning. [i love that; she uses it where other cooks just say "salt and pepper to taste"] Spread seasoned and buttered cooked rice or noodles [i did jasmin rice] in the bottom of a 2-1/2 qt. casserole, turn the sauced fish over it, and cover with the remaining sauce. [mine turned out a little dry because i didn't use quite enough sauce] Sprinkle with 2 or 3 tblspoons of grated Swiss cheese and a tablesppon of butter cut into dots. Half an hour before you are ready to serve, set the casserole in a pre-heated 375-degree oven until bubbling hot and the top as browned.