This Mediterranean version of classic American Tuna Casserole is simply wonderful. A must-try recipe for your family.

Tuna Casserole
Recipe type: Seafood
Serves: 6
  • 1 can cream of mushroom soup (10 3/4 ounces)
  • 3/4 Cup milk
  • 1/2 Cup mayonnaise
  • 2 cans solid white tuna in water (7 ounce, drained)
  • 10 ounces frozen peas; thawed
  • 6 celery stalks; thinly sliced
  • 2 hard-boiled eggs; halved lengthwise, and sliced
  • 1/2 Cup sliced ripe olives; drained
  • butter; for greasing
  • 1/2 Cup crushed potato chips
  • 2 Tablespoons butter; melted
  • 1/3 Cup shredded Cheddar cheese or grated Parmesan
  • 2 Tablespoons chopped parsley
  1. Mix soup, milk and mayonnaise in bowl. Break tuna into pieces and fold into soup mixture along with thawed peas, celery, eggs and olives.
  2. Pour into greased 2-quart casserole. Top with potato chips and drizzle with butter. Sprinkle with cheese and bake at 375 degrees until top is browned and bubbly, 20 to 25 minutes.
  3. Sprinkle with parsley before serving.
This recipe yields 6 servings.

Each serving: 418 calories; 892 mg sodium; 107 mg cholesterol; 24 grams fat; 23 grams carbohydrates; 29 grams protein; 2 grams fiber.

This old American classic of the post-Depression period was as varied as the cooks preparing it. Some added chiles and cilantro for a Southwestern flavor; others used chow mein noodles and cashews in lieu of chips for an Asian touch. This version includes eggs and olives, which, of course, can be omitted or substituted with other add-ins of choice.

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