450 g cream of chicken soup
1/2 cup cooked peas
1 pkt breadcrumbs or chips
60 g grated cheese
1 lge can tuna
2 hard boiled eggs
Method: Heat chicken soup, add cheese & stir until smooth. Add the peas, chopped boiled eggs & the tuna. Pour into casserole dish & place in mod oven until heated through. Remove from oven, garnish with breadcrumbs or chips. Return to oven for 3 - 5 mins.
Source: contributed by Ruth Warnock in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.
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