Chopstick Tuna
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 (8x8 inch)
Ingredients
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ¼ cup water
- 1½ cups chow mein noodles
- 1 can tuna, drained, average size can, up to you
- 1 cup celery, sliced
- ½ cup cashews, salted, toasted
- ¼ cup onion, diced
- dash black pepper
Instructions
- Preheat your oven to 190° C (375° F), get out a 8x8 inch baking pan.
- In a mixing bowl, add the soup and the water, mix together. Add 1 cup of the chow mein noodles
- Add remaining ingredients and mix together.
- Pour mixture into the baking pan. Top with remaining chow mein noodles.
- Bake for 15 minutes or until hot.
Notes
Low cost per serving if using the shortcut for the soup.
Shortcut: Condensed Cream of Mushroom Soup.
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