| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
|
Seafood, Vegetables |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Onion |
| 1/2 |
c |
Potatoes |
| 1/2 |
c |
Carrots |
| 1 |
cn |
Cream soup; mushroom |
| 1/4 |
c |
Water |
| 1 |
cn |
Tuna; 3 1/2 oz size |
| 1/2 |
pk |
Peas; Frozen, cooked |
|
|
Chow mein noodles |
|
|
Butter |
INSTRUCTIONS
Cut up the onion, potatoes and carrots in pieces and cook together for 15
minutes.Drain. Mix all the vegetables with the soup & water, and add to the
tuna.
Pour into a buttered casserole and add dots of butter on top. Cover the top
with the noodles. Bake in a 350 degree oven about 30 minutes. Changes I
made from original: I used cream of chicken soup, I used leftover canned
peas and for the water to mix with the soup I used the vegetable water from
the carrots, potatoes & onions..
Posted to MC-Recipe Digest V1 #1040 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Jan 21, 1998
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