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Tuna-Vegetable Casserole |
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Serves: 8 Print this Recipe1 (1-pound) can peas 1 (1-pound) can whole-kernel corn 1 cup condensed cream of vegetable soup 2/3 cup evaporated milk (1 small can) 1 (4-ounce) can pimiento, chopped 2 teaspoons dried minced onion 2 (7-ounce) cans tuna fish, broken into chunks 1 refrigerated pie crust Drain liquid into pan from cans of peas and corn. Add cream of vegetable soup and evaporated milk; heat to boiling. Combine drained peas, drained corn, pimientos, onions, and tuna fish in baking dish. Pour hot soup mixture over vegetable mixture and stir. Add a pie crust to top; leave 1-inch from edge. Bake at 350°F until crust is browned. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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