Perfect Tuna Casserole

Adapted from Square Meals: America's Favorite Comfort Cookbook by Jane and Michael Stern (Lebhar-Friedman Books; Revised edition 2000). Copyright by Jane and Michael Stern.

Serves 3 to 4

Simple, basic, and infinitely adjustable to one's own palate (by adding beans or asparagus instead of peas, or using cream of potato or celery soup instead of mushroom), and yet just about impossible to improve upon, this Campbell's recipe is the classic tuna casserole. It is the dimly remembered taste that expatriate suburbanites are looking for when, as sophisticated adults, they secretly crave the tuna casserole of their youth.

Although either light or dark tuna works fine, we prefer the latter for its gamier flavor. Either way, oil-packed is essential.

1 can Campbell's condensed cream of mushroom soup
1/3 cup milk
1 6½-ounce can oil-packed tuna, drained and flaked
2 hard-boiled eggs, sliced
1 cup cooked peas
1 cup slightly crumbled potato chips

Preheat oven to 350º. Blend soup and milk in 1-quart casserole. Stir in tuna, eggs, and peas. Bake 20 minutes. Top with chips; bake 10 minutes longer.

Recipe Box Home | Share or get a recipe in Food Talk

Follow along as 15 bloggers from around the country commit to eating a local diet. Locavore Nation® will chronicle their ups and downs throughout 2008 as they try to make a difference through sustainable eating.
Follow the Nation!

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up now!

The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast

Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More