As a child, I was able to dodge tuna casserole -- I'm horrendously allergic to mushrooms! But I love tuna.... A quandary that was resolved in 1981 when I found this recipe.
1 medium-sized can tuna, drained
1 can condensed cream of potato soup
1 8-ounce container sour cream
oh, about half a bag of frozen shredded hash browns (loose little pieces of potato)
a shake or two of onion salt
Mix all these together well. Pour into a greased casserole dish. Top with as much grated cheese as you think you can stand (I use medium cheddar), then finish off with some crunched-up Corn Chex. You can skip the Corn Chex part, or, as my niece likes to do, lightly brown the crushed Chex in a little margarine, then spread over the top. Bake at 350* for, oh, thirty minutes or so, until cheese is bubbly.
This freezes well! I often divide the batch (minus the cheeze and Chex!)into three freezer containers, and cook it later.
As always, if you have a recipe you want to share, Email me!