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Festive Tuna Casserole


Tuna With Peas and Cheese

Tuna With Peas and Cheese

D. Rattray
Top this tuna casserole recipe with potato chips or fried onion rings.

Cook Time: 25 minutes

Total Time: 25 minutes


  • 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


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.

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