| Classic Tuna Casserole
1 can of cream of mushroom soup
1/2 cup of milk
1 1/2 cup of crushed potato chips
One 7 ounce can of tuna, drained & coarsely flaked
1 cup of cooked green peas, drained
Empty soup into a small casserole dish. Add milk and mix thoroughly. Add 1 cup potato chips, tuna and peas to soup; stir well. Sprinkle top with remaining 1/2 cup potato chips. Bake in a moderate oven at 350ºF. for 20 minutes. |
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Tuna Casserole
6 ounces of elbow macaroni, cooked & drained
7 ounces of tuna fish
1/2 cup of mayonnaise
1/2 cup of milk
One 10 1/2 ounce can of cream of celery soup
4 ounces of Cheddar cheese
1 cup of celery, chopped
1/3 cup of onion, chopped
1/3 cup of green pepper, chopped
Heat milk, add cheese. Stir until cheese melts. Mix together tuna, cooked elbows, celery, onions, pepper, mayonnaise and soup. Add cheese mixture. Place in 1 1/2 quart casserole dish. Bake at 425ºF. for 20 minutes, uncovered.
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