From: “Favorite Island Cookery” (Book 2)
Part of “the new normal” due to COVID-19 is ordering take-out or cooking at home. While there still are no events to report on our usual Bulletin Board, we continue to share recipes from Honpa Hongwanji Hawaii Betsuin’s nostalgic “Favorite Island Cookery” cookbooks, which were published in the 1970s. They were favorites in the 1970s, and they’re still favorites in 2020. Enjoy!
Bake: 350 degrees
Time: 30 min.
Yield: 3-4 servings
Ingredients
1 can cream of mushroom soup
½ cup milk
1 can (7 oz.) tuna, drained and flaked
2 hard boiled eggs, sliced
1 cup frozen peas
½ cup slightly crumbled potato chips or chow mein noodles or canned French fried onions
In 1-quart casserole, blend soup and milk; stir in tuna, eggs and peas. Bake for 25 minutes. Top with potato chips or desired topping. Bake 5 minutes longer.
