Ingredients

2 tablespoons butter
1/2 medium onion, chopped
1 stalk celery, chopped
Lots of parsley, chopped
1 can cream of mushroom soup, condensed
1/2 cup milk or cream
1 can good white tuna, broken up slightly
4 hard-cooked eggs, quartered
1 small can sliced mushrooms, drained
1 can small white potatoes

Method 

In 2 tablespoons butter, saute 1/2 medium onion, 1 stalk celery, and lots of parsley, all chopped minutely.  Add 1 can cream of mushroom soup, condensed, and 1/2 cup milk or cream.  Blend well. 

Add 1 can good white solid tuna, broken up slightly, 4 hard-cooked eggs, quartered or in thirds depending on size; add 1 small can sliced mushrooms, drained, 1 cam small white potatoes.  Heat briefly but thoroughly.  

Serve in the casserole, over a candle. 

 

 

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