Tuna Jackstraw Casserole
|Canned shoestring potatoes||4 Ounce (1 Can)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Canned tuna||7 Ounce, drained (One 7 Ounce Can Or Nine 0.25 Ounce Can)|
|Canned evaporated milk||6 Ounce (One 6 Ounce Can Or 2/3 Cup 16 Tablespoon)|
|Canned broiled sliced mushrooms||3 Ounce, drained|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
Reserve 1 cup of shoestring potatoes for topper.
Combine remaining potatoes with the other ingredients.
Pour into 1 1/2 quart casserole.
Arrange reserved potatoes on top.
Bake uncovered in moderate oven (375Â°) 20 to 25 minutes or until thoroughly heated.