TUNA-CHEESE SOUFFLÉ CASSEROLE

Ingredients:

  • 1 ¾ cups water
  • 1 ½ cups whole wheat couscous
  • ½ tsp. salt
  • 4 eggs
  • ½ cup mayonnaise
  • 2 Tbl. fresh lemon, orange, or grapefruit juice
  • 1 onion, minced
  • 1 bell pepper, minced
  • 14 ounces canned water-packed tuna, drained
  • ½ tsp. Salt
  • 1/8 tsp. cayenne pepper
  • ½ cup finely grated Parmesan cheese

Directions:

  1. Bring water to a boil.
  2. Add couscous and salt.
  3. Stir, cook for 15 seconds.
  4. Cover, turn off heat, and set aside.
  5. Preheat oven to 350 degrees.
  6. Oil a 10×13 casserole dish.
  7. Beat together eggs, mayonnaise, juice, onion, bell pepper, tuna, salt, and cayenne pepper.
  8. Spread the couscous in the casserole dish.
  9. Sprinkle with Parmesan cheese.
  10. Spread the tuna mixture over the cheese.
  11. Bake for 30 minutes, or until lightly browned.

Dehydrate:

  • Using a spatula, break up the soufflé and spread on covered dehydrator trays.
  • Dehydrate for 4 ½ hours at 145 degrees.

Yield: Serves 4 (weight 1 dehydrated serving = 4.5 ounces)

Rehydrate:

     Cover with water just above level of food in pot, boil, stir, and serve.

Serving Suggestion: Serve with garlic bread croutons.

Calories: 439