Serves: 4
Total Calories: 368

* See note below.
8 slices wheat bread whole, lightly toasted
1 (6 1/2-ounce) can tuna light packed in water, drained
4 ounces Cheddar cheese mild, shredded (about 1 cup)
1/4 cup green onion minced, including some green
2 tablespoons celery chopped
1 tablespoon pimiento chopped
1/2 teaspoon salt
2 eggs
2 cups milk
2 tablespoons Cheddar cheese shredded
Paprika

* Preparation Time: 15 minutes Storage Time: At least 4 or up to 24 hours Baking Time: 40 to 45 minutes Standing Time: 10 minutes Butter an 8 x 8 x 2-inch baking dish. Place four slices of the bread in a single layer in dish.

In a small bowl, stir together tuna, cheese, green onions, celery, pimiento and salt. Spread over bread in dish. Place remaining four slices of bread on top in a single layer.

In a medium bowl, beat eggs. Stir in milk until blended. Pour over bread in dish. Cover and refrigerate at least 4 or up to 24 hours.

Bell: Press bread into milk mixture. Bake, uncovered, in a preheated 375° oven for 35 minutes. Sprinkle with cheese. Bake 5 to 10 minutes longer or until puffed and golden and center looks set. Let stand for 10 minutes before serving. Sprinkle with paprika.

Note: Day-old bread can be used.

Nutritional Facts:

Serves: 4
Total Calories: 368
Calories from Fat: 147

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