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Ingredients
- 1 (4 oz.) can shoestring potatoes
- 1 can condensed cream of mushroom soup
- 1 (6 1/2, 7 or 9 1/4 oz.) can tuna, drained
- 2/3 c. evaporated milk
- 2/3 c. sliced mushrooms, drained
Method
- Save 1 cup of shoestring potatoes.
- Mix all ingredients together.
- Pour into 1 1/2-quart greased casserole.
- Place 1 cup of potatoes on top.
- Bake, uncovered, at 375° for 20 to 25 minutes.
- Yields 4 to 6 servings.