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TUNA AND PEA CASSEROLE Recipe

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This recipe for TUNA AND PEA CASSEROLE is from Leigh Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans of Mushroom Soup
1 cup of milk
1 small can of peas, drained
2 cans of tuna, drained
1/2 to 2 cups of crushed potato chips
Directions:
Directions:
Mix the soup and milk thoroughly in a 2 qt. casserole dish.
Add rest of ingredients and blend thoroughly.
Bake uncovered at 325 degrees about 25 minutes or until bubbly.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
When Dixie was born, I was 14 years old. When Mother went into the hospital to deliver, she left me in charge of the kitchen. I had cooked before, but not totally independently. I remember having to prepare this casserole. Either the word "drained" was not included on the recipe, or I somehow skipped it, but I poured the undrained peas (and maybe tuna) into the pot. I guess I thought the cooking process would eliminate the extra water. When I got the dish out of the oven to serve, it was more like Tuna, Pea Soup. I was totally humiliated, and, of course the boys and Daddy thought it was hilarious. I don't remember what we had for supper that night.

 

 

 

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