Tuna Hot Dish Recipe by Ruth Paget
Serves 6
Ingredients:
-2 (5-ounce) cans tuna in water
-2 (10.5-ounce) cans mushroom soup
-1 (15-ounce) can drained peas
-1 cup dry shell pasta
-4 tablespoons butter
-1 cup bread crumbs
-Butter to dab as desired
Steps:
1-Preheat oven to 350 degrees Fahrenheit.
2-Combine the tuna in water with the mushroom soup in a pot. Heat until bubbly and remove from heat.
3-Cook pasta according to directions and drain. Add pasta to tuna-mushroom soup mixture. Add drained peas to tuna-pasta mixture.
4-Butter a casserole dish. Pour tuna-pasta mixture into the casserole. Sprinkle bread crumbs on top of the tuna-pasta mixture.
5-Bake for 30 minutes.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
