Tuna Wiggle Casserole

Name: Tuna Wiggle Casserole
Ingredients: 2 6 1/2 oz. cans of mushroom soup; Add 1 can milk; 3 cans chunk style tuna fish; Drain 1 can of #303 can of peas; Add 1 slightly drained can or 2 oz, jar of pimento strips; 12 oz, pkg. of freshly cooked, unsalted noodles; 3 tsp. lemon juice; Put two sliced, hard-boiled eggs on top; For a crust on top, crush a 15 £ bag of potato chips

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

Serves 8 or 10.

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 WIGGLE CASSEROLE Avis Perisho Put in pan: 2 6 1/2 oz. cans of mushroom soup — Add 1 can milk 3 cans chunk style tuna fish — Drain 1 can of #303 can of peas — Add 1 slightly drained can or 2 oz, jar of pimento strips, 12 oz, pkg. of freshly cooked, unsalted noodles, 3 tsp. lemon juice over top — Put two sliced, hard-boiled eggs on top — For a crust on top, crush a 15 £ bag of potato chips

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