Tuna Casserole Redux

Perhaps this is only new to me, but i was impresed by this recipe & found it to be significantly better than i expected.  It's from the "Budget" section of the Good Housekeeping Cookbook, 1963.  i served it with fresh corn-on-the-cob, baked in-husk while the casserole cooked, & Tomato Aspic; McEntyre's Bakery Red Velvet Cake for dessert again.

Changes are indicated, as usual, in red.

Tuna Corn Bread Pie

12 thin lemon slices

1 can tuna, drained

1/2 cup fresh bread crumbs

2 Tbsp minced onion

2 eggs, beaten

1 can condensed cream of mushroom soup

1 pkg corn muffin mix (Jiffy) (this requires 1 egg & 1/3 cup milk, but i used buttermilk)

Snipped parsley

1. Arrange lemon slices on bottom of lightly greased 10" pie plate.
2. Blend tuna with bread crumbs, onion, eggs and soup.  Spoon into pie plate over lemon slices.
3. Start heating oven to 400.  Prepare corn muffin mix as label directs, then spoon gently over tuna mixture until level with inner ridge of pie plate rim (turn any excess into a custard cup).  Bake 30 mins, or until golden.  Let cool 10 min.
4. Lossen sides of pie with spatula.  Invert onto dish & invert again onto serving dish.  Garnish with parsley before serving.