Eight-Can Casserole is our adaptation of the recipe with the same name found in one of our all-time favorite cookbooks: Square Meals, by Jane and Michael Stern (out of print for years, but happily now back in print!). They make it with chicken, we think it's good with tuna. At pot-luck dinners, people beg for the recipe.
Obviously, this is a versatile recipe that you can change in an infinite number of ways, but it would be a definite violation of the concept to consider using any fresh ingredients.
- 2 6-oz. cans tuna
- 1 can condensed cream of mushroom soup
- 1 can condensed cheddar cheese soup
- 1 8-oz. can mushrooms, drained
- 1 5-oz. can chow mein noodles
- 1 13-oz. can evaporated milk
- 1 small can fried onions
- Preheat oven to 350°F.
- Open all cans except fried onions, dump into 3-qt. casserole.
- Stir and cover.
- Bake 20 minutes.
- Scatter fried onions on top.
- Bake another 15 minutes.
Serves 2-3 hungry bears.
