Dad's Not Home Tuna Casserole by Mom
Certainly not the healthiest of meals but it brings back a lot of memories.
Times were tough, money was tight back then. 1 can of tuna, some soup, a few vegies and some potato chips made a warm and belly filling supper for us.
I still make this casserole and every time I do it's like Mom is in the kitchen with me.
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- 6 oz can tuna - drained
- 1 can(s)
- cream of mushroom soup
- soup can of milk
- 1/2 c
- frozen peas
- 1/2 c
- frozen corn
- small can black olives - chopped or sliced
- approx 10 oz bag plain potato chips
- 1/4 c
- shredded cheddar cheese
- extra olives for garnish if desired
- sour cream for garnish if desired
1Preheat oven to 375.
Grease small casserole, 8x8 baking dish or 9" pie plate.
2In medium saucepan warm the soup. Mix in the milk and warm through. Add the peas and the corn. Remove from heat and add tuna.
3Crush entire bag of potato chips. Mix about 3/4 of the chips into the soup mixture.
Stir olives into mixture.
4Put mixture into prepared baking dish and spread evenly.
Top with remaining potato chips and the cheese.
5Bake - uncovered - at 375* for about 35 minutes or until bubbly and cheese is melted.
Remove from oven and let it sit for 5 minutes.
6If desired top with extra olives and a dab of sour cream.