Title: Tuna Casserole Supreme
Categories: Casserole Fish Vegetable
Yield: 6 Servings
| 1/2 | c | Onion; Chopped |
| 1/2 | c | Green Pepper; Finely Chopped |
| 1 | c | Celery; Chopped |
| 8 | tb | Butter |
| 1 | cn | Cheddar Cheese Soup |
| 1/2 | c | Milk |
| 8 | oz | Mushrooms;Sliced and Drained |
| 1 | ts | Salt |
| 1 | c | Green Olives; Stuffed |
| 6 1/2 | oz | Tuna; Drained And Flaked |
| 1 | c | Corn Flakes; Crushed |
| 1/2 | c | Almonds; Slivered |
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