Tuna Jackstraw Casserole
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4-6
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
- 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.
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Reviews
-
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.