Recipe: Mix-And-Match Tuna Casseroles (1976)

MIX-AND-MATCH TUNA CASSEROLES

"A can of tuna, plus a can of condensed soup, plus a filler ingredient, plus a little something extra, equals - presto! - a hearty, tasty casserole. Here are the ingredients for a 4-serving casserole."

TUNA:
1 (6 ounce) can Chicken of the Sea Chunk light tuna, drained and flaked.

SOUP:
One can of any of the following, diluted with 1/2 cup milk:
cream of chicken, cream of mushroom, tomato, cream of celery, cream of asparagus, cheddar cheese, cream of potato, cream of shrimp.

FILLER:
Two cups cooked rice, cooked noodles, or macaroni; canned chow mein noodles; mashed or sliced cooked potatoes; fresh bread crumbs; packaged croutons; broken potato or corn chips.

EXTRA:
Sliced or grated cheese; leftover cooked vegetable; chopped nuts; diced onion, green pepper, or celery; sliced water chestnuts; fresh or drained canned tomatoes; snipped chives or parsley; lemon juice; hard-cooked eggs; any herb or spice that suits your fancy; fresh or drained canned mushrooms; prepared horseradish; hot pepper sauce; Worcestershire sauce; drained capers.

EASY HOW-TO:
Preheat oven to 350 degrees F or use camp stove. Oil a 1 1/2-quart casserole or use a 2-quart saucepan.

Choose 1 soup, 1 filler, and 1 extra (although in some cases, a combination of 2 or more extras would be very acceptable indeed).

Layer these ingredients with the tuna in the casserole, or combine tuna and remaining ingredients in saucepan.

Bake or cook about 25 minutes, or until hot and bubbly.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Chicken of the Sea Tempting Tuna Cookbook, 1976