Tuna and Mushroom Casserole
|Fat/Salad oil||1 Tablespoon|
|Milk||2 1⁄4 Cup (36 tbs)|
|Potato chips||3 3⁄4 Ounce, crushed (1 Package)|
|Canned tuna fish||13 Ounce, coarsely flaked to make 2 cup (1 Can)|
|Sauteed sliced mushrooms||3⁄4 Cup (12 tbs), use fresh|
Melt butter and fat in double boiler; stir in flour and pepper; stir in milk gradually.
Cook until smooth and thickened.
Combine 3/4 of the crushed potato chips, the fish, mushrooms, and the sauce.
Pour into a greased 1 1/2 qt casserole; top with the rest of the crushed potato chips.
Bake in a moderately hot oven of 375°F for 30 min.