Tuna Casserole
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 40. The excerpt below is the record exactly as published.
TUNA CASSEROLE 2 cans Tuna 2 cans Mushroom Soup 1 can Mushrooms 2 C. chopped Onion 2C. Celery, cut up 2 cans Chinese Noodles 1& C. Milk Cashew Nuts Potato Chips Method: Line casserole with potato chips (crushed) Mix all ingredients and add 1 can Cashews (cut up) on top. Bake 1 hour at 325°. - Genna Clarke - TUNA CASSEROLE 2 Eggs 1 can Tuna Separate whites and yolks of eggs. Beat, then mix with tuna and add to following white sauce: 1 Tb. Butter 1 C. Milk 1 Tb. Flour About 1 tsp. Salt
Cook this with the app: pantry check, scaling, and the assistant.