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Recipe: Tuna Tops (tuna casserole, Kellogg's recipe, 1960's)

Main Dishes - Fish, Shellfish
TUNA TOPS

1 (10 3/4 oz. can) condensed cream of celery soup
1/4 cup milk
1 tablespoon chopped pimento
2 cans (6 oz. each) tuna, drained and flaked
1 cup cooked peas or mixed vegetables
2 cups Kellogg's Croutettes Stuffing Herb Seasoned Croutons
1/4 cup regular margarine or butter, melted
Thinly sliced green bell pepper ring, for garnish

Combine (undiluted) soup and milk; fold in pimiento, tuna and peas. Spread in greased shallow square or oblong 1 1/2-quart baking dish.

Toss Croutettes lightly with melted margarine; sprinkle generously over tuna mixture. pressing lightly.

Bake in moderately hot oven (400 degrees F) about 20 minutes or until piping hot and bubbly. Garnish top with thinly sliced green pepper rings.

*Any cooked fish such as salmon, sole, haddock may be used (2 cups flaked).

Makes 4-6 servings
Source: Vintage recipe pamphlet: Menu Magic with Kellogg's Croutettes - Stuffing Herb Seasoned Croutons, The Kellogg Company, 1969
MsgID: 019442
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Old-Fashioned Stuffing, Muffins, Squares...
Board: Vintage Recipes at Recipelink.com
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