TUNA CHIP CASSEROLE
2 cans cream of mushroom soup
2 can tuna (in brine)
bag of your favourite chips
milk (one soup can full)
pepper
In a casserole dish add your soup and tuna, fill the empty cream of mushroom soup cans with milk (I used Skim Milk for lower fat option). Add the milk to the soup and tuna and then crush the chips in the bag and add to the soup, tuna and milk and mix well.
Sprinkle pepper over the top and pop in oven at 180 ºC for about 35-40 minutes.
When finished allow 10 minutes to cool before serving.
Foto en resep deur Jacqui Landsberg Botma
Riana Giliomee sê:
Dit is baie lekker hierdie tuna gereg. Ek vat 4 blikkies tuna in vegetable oil, ek gooi 3 blikkies se olie af] , 1 groot pak sout en asyn chips [fyngedruk] 1 blikkie cream of mushroomsop en meng dit sommer in die glasbak en dan gerasperde cheddarkaas bo op en bak vir so n halfuur tot kaas lekker gesmelt is [oond vooraf verhit 180 g C] . Ek sit dit voor saam met lekker soet ertjies of n mengelslaai, dit maak mens nou regtig in n “japtrap”. Die lekkerste van alles is, die wat oorbly sit ek more oggend op n sny toast. Lekkkker.