Over the weekend I suggested to Denise that she make casseroles for our daughter who is going to have our first grandchild very, very soon. She claimed she wasn’t that kind of mother. She did suggest after reflection that she might make some ground beef/rice casserole of hers.
It didn’t sound too appealing to me but this one sounds even less appealing. The picture even makes that clear. This is the sort of casserole that gives people nightmares about casseroles. I am sure someone out there would like this twist on a tuna casserole though. Just not me.
1 can solid-pack tuna, coarsely flaked (1 cup)
1 can condensed cream of celery soup, undiluted
1/4 cup water
1 pkg frozen limas, thawed
3 slices packaged, process Cheddar cheese, cut into triangles
3 slices toast, cut into triangles
Start heating oven to 375. Combine tuna, soup, water, and limas. Turn into 10 x 6 x 2 baking dish. Place cheese triangles on top of toast triangles; arrange in center of dish. Bake 45 min. Makes 3-4 servings.
From Good Housekeeping’s Casserole Book, 1958