HERE is a TUNA CASSEROLE RECIPE! You'd be nuts not to make it...it has everything but the kitchen sink in it.
TUNA NUT CASSEROLE
1 can (12 1/2 oz.) chunk style light tuna, drained
1 can (10 1/2 oz.) cream of celery soup
2 cans (8 oz. ea.) mushroom stems and pieces, drained
1 dill pickle, diced
1 medium carrot, diced
1 stalk celery, diced
1/4 c. chopped onion
1/2 c. raisins
3/4 c. raw cashews or 1/2 c. slivered almonds
1/4 c. chopped walnuts
dash lemon juice
3 hard cooked eggs, sliced and divided
4 T. medium sharp grated cheese, divided
Combine first 11 ingredients. Slice 2 eggs and fold in along with 3 T. grated cheese. Turn into (2 quart) greased baking dish and decorate the top of the tuna casserole with the remaining egg slices and cheese. Bake the casserole, covered, in a preheated 425° oven for 20 minutes.
Tuna Nut Casserole recipe is published in our September, 1999 Menu Minder.