Tuna and Potato Crunch Casserole
INGREDIENTS
2 tbsp oil
1/4 cup chopped onion
1 clove garlic, chopped
1/4 cup chopped celery
2-184 gram Century Tuna Chunks in Water, drained
2 tbsp white wine (optional)
1-425 gram whole corn kernels
1/2 cup frozen green peas
1/2 cup Angel Evaporated Filled Milk
3/4 cup condensed chicken soup
1/8 tsp pepper
1 – 50 gram can shoestring potatoes
1/2 cup grated cheese
1 tbsp melted butter
PROCEDURE
- Heat cooking oil. Sauté onion, garlic and celery. Add tuna and white wine. Cook for 2-3 minutes.
- Add corn kernels, green peas, evaporated milk and chicken soup. Season with pepper. Remove from heat. Place in a baking dish.
- Combine shoestring potatoes and grated quickmelt cheese. Top on tuna mixture. Drizzle with melted butter. Bake at 350℉ for 10 minutes or until golden brown. Serve with bread toasts or crackers.
Kita Calculator
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Selling Price:
67.04
Total Recipe Cost (Puhunan):
261.46
Potential Profit (Kita!):
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