Tuna Jackstraw Casserole
- 1 can shoestring potatoes
- 1 can cream of mushroom soup
- 1 can tuna, drained
- 1 can evaporated milk
- 1 can broiled sliced mushrooms, drained
- 1/4 cup chopped pimento
Reserve 1 cup of shoestring potatoes for topping. Combine remaining potatoes with other ingredients. Pour into 1 1/2 quart casserole. Arrange reserved potatoes on top. Bake, uncovered, in moderate oven (350 degrees F) for 20-25 minutes until thoroughly heated. Makes 4-6 servings.
By Robin from Washington, IA
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