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vintage_recipes2010-09-12 11:38 am
suzybel.livejournal.com) wrote in vintage_recipes2010-09-12 11:38 am
Entry tags:
Vintage Cookbooks Mary Margaret McBride Vol.3 Cakes and torten,Candy,Carving Guide,Casseroles
A couple more from the casserole section...
Thrifty Tuna Casserole
1 can condensed cream of mushroom soup
1/2 cup milk
1 7 oz can tuna, drained
1 1/4 cups crushed potato chips
1 cup unsalted peas, cooked & drained
Empty soup into a small casserole. Add milk and mix thoroughly. Add tuna, 1 cup potato chips and peas. Stir well. Sprinkle top with remaining potato chips. Bake in moderate oven (375F) 25 minutes. Serves 4.
Hot Seafood Salad
3/4 cup chopped green pepper 3/4 cup chopped onion
1 cup diced celery 1 cup canned or cooked crabmeat, flaked
1/2 to 3/4 tsp salt 1 cup canned or cooked shrimp, cut in pieces
dash of pepper 1 tsp Worcestershire sauce
1 cup mayonnaise 1 cup soft breadcrumbs
2 tbsp melted butter
Combine vegetables, crabmeat, salt, pepper, shrimp, Worcestershire sauce and mayonnaise. Put mixture in greased 1 quart casserole or 8 individual shells. Toss crumbs in butter; sprinkle over top. Bake in moderate oven (350F) until hot and crumbs are golden brown, 30 minutes. Serves 6 to 8.
**my take on this...I would add a little parmesan to the bread crumbs sprinkled on top.
Thrifty Tuna Casserole
1 can condensed cream of mushroom soup
1/2 cup milk
1 7 oz can tuna, drained
1 1/4 cups crushed potato chips
1 cup unsalted peas, cooked & drained
Empty soup into a small casserole. Add milk and mix thoroughly. Add tuna, 1 cup potato chips and peas. Stir well. Sprinkle top with remaining potato chips. Bake in moderate oven (375F) 25 minutes. Serves 4.
Hot Seafood Salad
3/4 cup chopped green pepper 3/4 cup chopped onion
1 cup diced celery 1 cup canned or cooked crabmeat, flaked
1/2 to 3/4 tsp salt 1 cup canned or cooked shrimp, cut in pieces
dash of pepper 1 tsp Worcestershire sauce
1 cup mayonnaise 1 cup soft breadcrumbs
2 tbsp melted butter
Combine vegetables, crabmeat, salt, pepper, shrimp, Worcestershire sauce and mayonnaise. Put mixture in greased 1 quart casserole or 8 individual shells. Toss crumbs in butter; sprinkle over top. Bake in moderate oven (350F) until hot and crumbs are golden brown, 30 minutes. Serves 6 to 8.
**my take on this...I would add a little parmesan to the bread crumbs sprinkled on top.