| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
|
Casseroles, Fish, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion; Chopped |
| 1/2 |
c |
Green Pepper; Finely Chopped |
| 1 |
c |
Celery; Chopped |
| 8 |
tb |
Butter |
| 1 |
cn |
Cheddar Cheese Soup |
| 1/2 |
c |
Milk |
| 8 |
oz |
Mushrooms;Sliced and Drained |
| 1 |
ts |
Salt |
| 1 |
c |
Green Olives; Stuffed |
| 6 1/2 |
oz |
Tuna; Drained And Flaked |
| 1 |
c |
Corn Flakes; Crushed |
| 1/2 |
c |
Almonds; Slivered |
INSTRUCTIONS
Preheat oven to 400 degrees F. In a large saucepan, saute onion, pepper
and celery in 4 T butter. Stir in soup and milk, and cook over low heat 10
to 12 minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna. Pour
into a 2-quart casserole. Melt 4 T butter; stir in corn flakes and
almonds. Spread on top of casserole. Bake, uncovered, 25 minutes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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