Tuna Fish Casserole

Name: Tuna Fish Casserole
Ingredients: 2 Tbspe butter; 2 Tbspo flour; 1 can mushroom soup; 1 can sweet milk (measured in can from soup); 12 oz0 can tuna fish; 1 medQ bottle chopped olives; Cook medium size pkg0 of noodles in salted water, 10 minutes.

From Cook book (Relief Society, Houston, 1963), 1963

A little finely chopped onions added to this helps flavor. Serves 6 to 8 people.

Presented as published in 1963. 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 Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 37. The excerpt below is the record exactly as published.

TUNA FISH CASSEROLE Elizabeth Starr 2 Tbspe butter 2 Tbspo flour 1 can mushroom soup 1 can sweet milk (measured in can from soup) Cook slowly until thickened . Cook medium size pkg0 of noodles in salted water , 10 minuteS“-Add 12 oz0 can tuna fish, 1 medQ bottle chopped olives

Cook this with the app: pantry check, scaling, and the assistant.