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Angie Levinthal’s Matzo Tuna Casserole
It can be difficult to find good Passover recipes; Angie’s Matzo Tuna Casserole makes it easy. This recipe will be included in the Bellaire Cookbook and History of Our Community. Read about it here.
½ cup mayonnaise
2 tablespoons horseradish
2 tablespoons coarse ground mustard
2 tablespoons honey
2 cans tuna packed in water
Half an onion
3 tablespoons capers
4 to 5 sheets of matzo
3 cups shredded cheddar cheese, divided
Preheat the oven to 350 degrees. In a small bowl, whisk the mayonnaise, horseradish, mustard, and honey together with a fork. Stir in the tuna, onion, and capers.
Break the matzo sheets into small pieces and spread them in the bottom of a 10-by-4-inch casserole dish. Cover the matzo pieces with 2 cups shredded cheese. Place the tuna mixture on top of the cheese. Bake at 350 degrees for 15-20 minutes. Cover with remaining 1 cup cheddar cheese, and return the casserole to the oven for another 5 minutes.
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