Top this tuna casserole recipe with potato chips or fried onion rings.
Cook Time: 25 minutes
Total Time: 25 minutes
Ingredients:
- 1 can cream of mushroom soup (10.5 ounces), undiluted
- 1 can (approximately 15 ounces) peas, drained, or 1 1/2 cup cooked and drained frozen peas
- 1 jar (4 ounces) sliced pimiento
- 1/4 cup finely chopped onion
- 2 teaspoons Worcestershire sauce
- 2 cans (7 ounces each) tuna, drained and flaked
- 1 cup grated American cheese or mild Cheddar cheese
- 1 cup loosely crushed potato chips or 1 small can French-fried onion rings
Preparation:
Combine soup, peas, pimiento, onion, and Worcestershire sauce; gently fold in tuna and shredded cheese.
Transfer tuna casserole mixture to a buttered 1 1/2-quart casserole. Arrange crushed potato chips or French fried onion rings around the tuna casserole edge. Bake, uncovered, at 375° for 25 minutes.
Serves 6.
Serves 6.
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