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Tuesday, January 26, 2016

Try a Cool Recipe for a Hot Dish

Janet Groene’s
Haystack  Hot Dish
    Since long before stacked potato chips came on the market, compact cans of  crisp potato sticks have been a standard item on the snacker’s RV shopping list. They are still one of the best snack buys in the supermarket. They are space savers compared to potato chips and they make a tasty shortcut ingredient in this dish. Mushrooms, olives, peas and/or pimentos are optional  for extra color.
4-ounce can of crisp shoestring potatoes (about 4 cups)
8- to 10-ounce tin of tuna or chunk ham, chicken or turkey
1 can low-sodium cream of celery soup
2/3 cup milk or water
1 cup peas, thawed (optional)
1 can mushroom slices, drained (optional)
Small can sliced black olives, drained (optional)
Smallest jar diced pimentos, drained (optional)
    Save out a cup of the potatoes for topping. In a bowl whisk liquid drained from the tuna, etc.  with the condensed soup and milk or water. Fold in tuna, extra  items of choice and the rest of the potatoes.  Put in a buttered casserole.
    Top with reserved potato sticks and bake 20-25 minutes at 375 degrees to heat through. Serves 4 to 6. 

See more of Janet Groene's RV-ready recipes at 

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