EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- 3 Qt. Casserole Dish
- Waxed paper
- Wooden Spoon or High Temp Rubber Spatula
INGREDIENTS:
- 1 can tuna, (61/2 oz.) drained and flaked (184 ml) 1
- 4 cups noodles, cooked and drained 1 L
- 10 oz. can condensed cream of mushroom soup, 284 ml
- 4 oz. can of sliced mushrooms drained, 120 ml
- 10 oz. package of frozen peas defrosted, 300 g
- 3/4 cup milk 175 ml
- 2 tbsp chopped pimento 25 ml
- 1 cup crushed potato chips 250 ml
PROCEDURE:
- In a 3-quart (3 L) casserole, combine all ingredients except potato chips, mix well.
- Cover.
- Cook at P6 6 minutes
- Cook at P4 8 - 11 minutes.
- Stir twice.
- To Complete: Top with potato chips, let stand, uncovered, 3 minutes.
CHEF's TIP:
There are different kinds of canned firm fleshed fish; you could try variations on this classic if you’re feeling adventurous...