The only real differences in this method and the oven method are that heating it on the stove-top forms a crust on the bottom and baking it forms a crust on the top.
It was more wonderful today than it was last night. I will definitely make this again!
Ingredients:
- 1 can cream of mushroom soup ($1.57)
- 1 1/3 can milk or powdered milk ($0.20c)
- 2 cans tuna, drained ($2.00)
- 1 partial sack regular potato chips ($2 - $4)
- 1 can drained corn or peas (optional) ($1.00)
- bottle soy or Worcestershire Sauce (optional) ($0.25)
- bagged or canned french fried onion pieces (optional) ($3.00)
Steps:
- Prepare your tuna casserole how you normally would. I heated my 1 can of mushroom soup mixed with 1/3 can of instant powdered milk first.
- After I drained 2 cans of tuna, I added it to the soup in the non-stick skillet and added as many potato chips as I was comfortable with adding, to take up moisture from the soup/milk.
- I wanted to add corn to this dish. It was drained and added to the pan. Normally I add one of 2 flavorings; Worcestershire Sauce or Soy Sauce (for kick) Last night I added Soy Sauce.
- I tossed in a few French Fried Onions which I don't always add but I had some on hand. This was allowed to heat until it was the consistency I wanted it. Then salt and pepper to taste.
Serving Idea: carrot, celery sticks or other vegetable tray items, pickled beets or other favored pickles
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