Servings and Ingredients
|1 (4 oz) can shoestring potatoes, divided|
|1 can(s) cream of mushroom soup|
|1 can(s) tuna or chicken, drained|
|1 (3 oz) can sliced mushrooms, drained and broiled|
|¼ c. chopped pimiento|
|parsley sprig, for garnish|
- Reserve 1 cup shoestring potatoes for topping.
- Combine remaining shoestring potatoes with soup, tuna, mushrooms and pimiento. Pour into 1-1/2-quart casserole. Arrange reserved shoestring potatoes on top.
- Bake, uncovered, in 375-degree oven for 20 to 25 minutes, or until thoroughly heated.
- Garnish with a sprig of parsley.