Tuna with Cheese Swirls
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1½ cups potatoes, peel and diced
- ½ cup celery, diced
- 2 tablespoons onion, diced
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- ¼ cup half and half cream, or milk
- 1 can tuna, drained, flaked, (6½ oz / 185 g)
- 1 cup peas, fresh cooked or canned, drained
- 1 canned pimento, cut in strips
- 1 recipe Cheese Swirls, Link in Notes
Instructions
- In a large saucepan, cook the potatoes, celery, and onion in a small amount of water until nearly tender, about 10 minutes, then drain.
- Preheat your oven to 220° C (425° F), get out a 7x11 baking pan.
- Mix in the tuna, peas, and pimento, bring to a nearly a boil then remove from heat.
- Pour mixture into the baking pan, spread out evenly.
- Arrange Cheddar Swirls on top of hot casserole, cut side down.
- Bake for 15-20 or until biscuits are done.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving, however, when I prepare this I may adjust the amount of tuna needed for this.
Additional recipe: Cheese Swirls.
Shortcut: Condensed Cream of Celery Soup.
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