Crunchy Tuna Casserole
|Canned cut green beans||16 Ounce (1 can)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce|
|Fried onions||3 Ounce|
|Canned tuna||13 Ounce, drained (2 cans, 6 1/2 ounces each)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Chopped pimiento||2 Tablespoon|
|Soy sauce||1 Tablespoon|
Drain green beans, reserving 1/4 cup liquid.
Mix soup and reserved bean liquid.
Fold half of the onions and the remaining ingredients into soup mixture.
Pour into ungreased 2 quart casserole.
Cover tightly and microwave until hot, 5 to 7 minutes; stir.
Sprinkle with remaining onions.
Microwave uncovered 2 minutes.