 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Just another tuna casserole dish, using shoestring potatoes. Ingredients:
1 (4 ounce) can shoestring potatoes |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (6 ounce) can tuna, drained |
1 (6 ounce) can evaporated milk (2/3 cup) |
1 (3 ounce) can sliced mushrooms, drained |
1/4 cup chopped pimiento |
Directions:
1. Reserve 1 cup of shoestring potatoes for topper.
2. Combine remaining potatoes with the other ingredients.
3. Pour into 1 1/2 quart casserole.
4. Arrange reserved potatoes on top.
5. Bake, uncovered at 375 for 20 to 25 minutes.
|
|