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Tuna-Vegetable Casserole

Serves: 8
Total Calories: 165

Ingredients

1 (1-pound) can peas
1 (1-pound) can whole-kernel corn
1 cup condensed cream of vegetable soup
2/3 cup evaporated milk (1 small can)
1 (4-ounce) can pimiento, chopped
2 teaspoons dried minced onion
2 (7-ounce) cans tuna fish, broken into chunks
1 refrigerated pie crust

Directions:

Drain liquid into pan from cans of peas and corn. Add cream of vegetable soup and evaporated milk heat to boiling. Combine drained peas, drained corn, pimientos, onions, and tuna fish in baking dish. Pour hot soup mixture over vegetable mixture and stir. Add a pie crust to top leave 1-inch from edge. Bake at 350°F until crust is browned.

Nutritional Facts:

Serves: 8
Total Calories: 165
Calories from Fat: 21

This Tuna-Vegetable Casserole recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.


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