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Recipe: Swiss-Tuna Scallop (using saltine crackers and cream-style corn) (1969)

Main Dishes - Casseroles
SWISS-TUNA SCALLOP

2 cups coarsely crushed saltines
1 (1 pound) can cream-style corn
1 (about 7 ounces) can tuna, drained and flaked
1 (8 ounce) package Swiss cheese, shredded
1/4 cup diced pimiento
1 cup milk
2 tablespoons butter or margarine
1 tablespoon minced anion

Combine saltines, corn, tuna, cheese, and pimiento in a large bowl.

Combine milk, butter or margarine, and onion in a small saucepan; heat slowly until butter melts. Pour over tuna mixture; toss lightly. Spoon into a greased 6-cup baking dish.

Bake in moderate oven (350 degrees F) 45 minutes, or until bubbly in center.

Makes 4 servings
From: Recipelink.com
Source: Magazine article: Casserole Thrifties, Family Circle magazine, March 1969
MsgID: 017748
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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