I’ve been feeling quite under the weather these days and been rather moody. Not quite in the mood for anything, but I still need to keep my tummy from growling at me. Did not really feel like wanna make anything complicated, I thought some comfort food that can be eaten whole day through would be a good idea.
Not feeling like making a trip to the wet market for groceries, I just use what’s left in the kitchen. Spotted some nearly stale wheatbread and canned food from last year’s rainy season and I thought it’s time to get rid of em.
Here’s sharing with you my very own Wheatbread Casserole recipe.
6 slices of stale wheatbread
1can of tuna flakes
1 can of Campbell’s Cream of Chicken soup
Here’s what you need to do:
Spread some butter on the bread and line them on the baking dish, buttered side up. Remove the crust if you want but I left it intact.
Spread tuna flakes on the bread slices as evenly as you could.
Pour the cream of chicken soup on evenly.
Whisk 3 eggs in a bowl and pour it evenly over the mixture of the bread, tuna flakes and chicken soup. Top with mozzarella or Parmesan cheese if you wish, but I omit cheese from my casserole this time around.
Bake in the oven til golden brown at 160’c for 45 minutes. Serve piping hot with a side of salad any time throughout the day.
Cleffairy: Hot and bothered. 🙁