Tuna-casserole supreme
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion; Chopped |
| ½ | cup | Green Pepper; Finely Chopped |
| 1 | cup | Celery; Chopped |
| 8 | tablespoons | Butter |
| 1 | can | Cheddar Cheese Soup |
| ½ | cup | Milk |
| 8 | ounces | Mushrooms;Sliced and Drained |
| 1 | teaspoon | Salt |
| 1 | cup | Green Olives; Stuffed |
| 6½ | ounce | Tuna; Drained And Flaked |
| 1 | cup | Corn Flakes; Crushed |
| ½ | cup | Almonds; Slivered |
Directions
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
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