1/2 cup Onion, Chopped
1/2 cup Green Pepper, Finely Chopped
1 cup Celery, Chopped
8 tbsp Butter
1 can Cheddar Cheese Soup
1/2 cup Milk
8 oz Mushrooms, Sliced and Drained
1 tsp Salt
1 cup Green Olives, Stuffed
6 1/2 oz Tuna, Drained And Flaked
1 cup Corn Flakes, Crushed
1/2 cup Almonds, Slivered
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Preheat oven to 400 degrees F. In a large saucepan, saute onion, pepper and celery in 4 T butter. Stir in soup and milk, and cook over low heat 10 to 12 minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna. Pour into a 2-quart casserole. Melt 4 T butter; stir in corn flakes and almonds. Spread on top of casserole. Bake, uncovered, 25 minutes
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