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Tuna and Lima Casserole
Ingredients:
1 can cream of celery soup
1 tsp. fine herbs
1 pkg. (10 oz.) frozen lima beans
1/2 tsp. curry powder
2 cans (7 oz. each) tuna fish
3 Tbs. dry sherry
1/2 c. salted peanuts
1 can cream of celery soup
1 tsp. fine herbs
1 pkg. (10 oz.) frozen lima beans
1/2 tsp. curry powder
2 cans (7 oz. each) tuna fish
3 Tbs. dry sherry
1/2 c. salted peanuts
Directions:
In large saucepan, combine undiluted soup,lima beans, fine herbs and curry powder. Bring to a boil; stir occasionally. Reduce heat and simmer for 10 minutes or until lima beans are tender. Remove from heat; drain and flake tuna. Stir sherry into soup mixture; fold in tuna. Pour into 1 qt. casserole; top with peanuts. Bake 15 to 20 minutes or until bubbling around the edges. 350 degrees
Makes 4 Servings
In large saucepan, combine undiluted soup,lima beans, fine herbs and curry powder. Bring to a boil; stir occasionally. Reduce heat and simmer for 10 minutes or until lima beans are tender. Remove from heat; drain and flake tuna. Stir sherry into soup mixture; fold in tuna. Pour into 1 qt. casserole; top with peanuts. Bake 15 to 20 minutes or until bubbling around the edges. 350 degrees
Makes 4 Servings
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