Ingredients:
1 (4 ounce) cans shoestring potatoes
1 (10 3/4 ounce) cans cream of mushroom soup
1 (6 ounce) cans tuna, drained
1 (6 ounce) cans evaporated milk ( 2/3 cup)
1 (3 ounce) cans sliced mushrooms, drained
1/4 cup chopped pimiento
Directions:
Reserve 1 cup of shoestring potatoes for topper.
Combine remaining potatoes with the other ingredients.
Pour into 1 1/2 quart casserole.
Arrange reserved potatoes on top.
Bake, uncovered at 375 for 20 to 25 minutes.
Servings: 4-6
Time preparation: 10 min.
Time total: 35 min.