2 cans tuna packed in water, drained
2 hard-boiled eggs, peeled
1 T. mayonnaise
1 sliced dill pickle
Chopped onion, to taste
Jar of Cheese-Whiz
Can of condensed Cream of Mushroom Soup
Slice bread lengthwise so 2/3 on bottom and set aside top 1/3. (Some slice loaf for 3 layers.)
Drain tuna and mix with pickle, onion, mayonnaise and eggs to make a tuna salad.
Spread bottom layer of bread with Cheese-Whiz and cover with layer of tuna salad. Create another layer of Cheese-Whiz and tuna salad.
Spread butter on inside of top 1/3 of bread and place it on top of bottom layer. Lightly spread butter on top of loaf.
Place re-assembled loaf on cookie sheet covered with foil. Wrap bread in foil, leaving top uncovered.
Bake at 375 degrees until top of bread is slightly browned and cheese is melted.
While baking, heat condensed mushroom soup (Do not add water or milk.) and place in container. Heated soup can be served over top of sliced loaf.
Serve with leafy green salad and cup of applesauce.
Recipe from the former Winifred Townsend, Jamestown, ND who served this on our first visit together back in North Dakota after having met at a Captain D’s in Charleston, SC. I detected her North Dakota accent in the restaurant and approached she and her husband, Emerson. We visited every year they wintered in South Carolina and on every one of my return trips to North Dakota. I think of her every time this is made in our house.