Tuna-Lima Bake

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.

Tuna-Lima Bake

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


  1. It is an excellent dish one can easily eat this with very little time of preparation. This process of making is also very easy to prepare. This dish has lot of vitamins.

  2. Umm If I made this for Jenn (and Ted) they would maybe kick me out of their house.


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