Prep 10 mins
Cook 25 mins
Just another tuna casserole dish, using shoestring potatoes.
- 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
- Reserve 1 cup of shoestring potatoes for topper.
- Combine remaining potatoes with the other ingredients.
- Pour into 1 1/2 quart casserole.
- Arrange reserved potatoes on top.
- Bake, uncovered at 375 for 20 to 25 minutes.
I cannot believe I found this recipe. I originally found it in my Better Homes and Gardens red and white checked cookbook and it was an addition printed in the BH&G magazine that you were supposed to remove and put in the ring binder cookbook. The page was dated February, 1961!!! I used to make this when I was first married because we both like tuna and it was quick and easy. Now I am again going to start making it for the same reasons. It is really good with a garden salad and unsweet iced tea with lemon.
This was good a little on the salty side but it was expected. I found this in a Goosebery Cookbook and it didn't call for the pimentos. I will make this again because it was easy.
I've been serving this for years . . . my kids LOVE it and it makes an ideal quick meal when company comes in. If somebody is allergic to tuna, then canned chicken can be substituted. Use your imagination and add veggies such as peas and such.