themusecalliope (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
themusecalliope) wrote2011-11-01 08:32 pm
themusecalliope) wrote2011-11-01 08:32 pm
Recipe: Tuna Casserole
Now, this recipe I remember. I mean, come on, it's Tuna Casserole. I'm a big fan of the tuna casserole, for the record. I always try it at potlucks. I especially like ones with crunchy bits on top. My only question for this recipe is...exactly how boiled are the eggs? I'm guessing Hard Boiled, otherwise it might get a bit gooey. Bleh.
This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles which was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.
Tuna Casserole by My Dad's Mum
1 can mushroom soup
3/4 c. milk
1/2 c. mayonnaise
1 (10 oz.) pkg. frozen peas, thawed
2 (7 oz.) cans tuna, drained
2 c. thinly sliced celery
1/2 c. ripe olives, sliced
2 tsp. oregano
2 boiled eggs, sliced
Topping:
1/2 c. crumbled corn flakes
2 Tbsp. melted butter or margarine
1/4 tsp. salt
1/3 c. grated Parmesan cheese
2 Tbsp. minced parsley
Mix soup, milk and mayonnaise. Break tuna into pieces and fold into soup mixture along with peas, celery, olives and oregano. Turn into a two quart shallow baking dish. Blend topping mixture on top. Sprinkle with minced parsley. Bake at 350° for 30 minutes until heated through. Serves 6.
This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles which was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.
Tuna Casserole by My Dad's Mum
1 can mushroom soup
3/4 c. milk
1/2 c. mayonnaise
1 (10 oz.) pkg. frozen peas, thawed
2 (7 oz.) cans tuna, drained
2 c. thinly sliced celery
1/2 c. ripe olives, sliced
2 tsp. oregano
2 boiled eggs, sliced
Topping:
1/2 c. crumbled corn flakes
2 Tbsp. melted butter or margarine
1/4 tsp. salt
1/3 c. grated Parmesan cheese
2 Tbsp. minced parsley
Mix soup, milk and mayonnaise. Break tuna into pieces and fold into soup mixture along with peas, celery, olives and oregano. Turn into a two quart shallow baking dish. Blend topping mixture on top. Sprinkle with minced parsley. Bake at 350° for 30 minutes until heated through. Serves 6.