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Easily prepared in less than 15 minutes, this dish tastes great -- and all the ingredients are already on the kitchen shelf. Can be doubled or tripled for larger groups. Leftovers can be reheated and served over pasta, rice, or toast points.
Yield: 4 servings
- 1 can (6 ounces) tuna, drained
- 1 can (10-3/4 ounces) condensed cream of mushroom soup
- 1 can (8-1/2 ounces) peas
- 1 can (8-1/2 ounces) carrots
- 1 cup diced cooked potatoes
- 1/2 cup crushed crackers
- 2 tablespoons butter
Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. Mix together the tuna, soup, and vegetables. Place in a casserole, sprinkle with the cracker crumbs, and dot with the butter. Bake for 20 minutes or until heated through. Serve hot.
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