| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
|
Casseroles, Seafood, Celebrity, Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter; (or margarine) |
| 2 |
tb |
Onion; frozen |
| 1 |
c |
Fresh/frozen cooked green peas |
| 1 |
cn |
Condensed cream of mushroom |
| 5 |
oz |
Jar pimento cheese spread |
| 1/2 |
c |
2% milk |
| 1 |
cn |
Water packed tuna; drain |
| 4 |
oz |
Noodles; cook, drain |
| 1/4 |
c |
Black olives; chop |
| 1 |
c |
Potato chips; crushed or cornflakes (to 1 1/4 c) |
INSTRUCTIONS
SUSAN ARGYELAN DBCX33A
Heat oven to 350. In medium saucepan, melt butter, saute onion until
tender. Add soup, cheese spread, tuna, milk; heat, stirring constantly,
until cheese is melted. Add noodles, peas, and olives; mix well. Spoon
mixture into 2-qt. casserole dish. Sprinkle with potato chips or
cornflakes, if desired. Bake at 350 for 15 to 20 min.
Posted to MC-Recipe Digest V1 #1056 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 29, 1998
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