California Pie Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Green peppers | 2 Medium, slivered | |
| 2 11-ounce cans condensed cheese soup, undiluted | ||
| 1 soup-can milk | ||
| Instant minced onion | 2 Tablespoon | |
| 1 1-pound can small white potatoes | ||
| Carrots | 1 1 pound, sliced | |
| Tuna | 7 Can (10oz), drained | |
| package | 2 | |
| Shredded Cheddar cheese | 1/3 Cup (16 tbs), Processed | |
Directions
About 40 minutes before supper:
1. Start heating oven to 400°F.
2. In Dutch oven, in butter, saute green peppers until tender-crisp. Add cheese soup; slowly stir in milk. Now add instant minced onion, drained potatoes and carrots. Heat until mixture just comes to boil.
3. Add tuna in large chunks; stir gently; heat again. Place in 3-quart shallow casserole or 13-by-9-by-2-inch baking dish.
4. Unroll crescent rolls; place the four sections of them crosswise across casserole top, side by side. Trim ends with kitchen scissors, leaving 1-inch overhang. Place these trimmings around ends of casserole where there is no overhang. Fold overhang over onto edge; press to edge with 4-tined fork. Sprinkle top with cheese.
5. Bake, on sheet of foil, about 14 minutes, or until golden brown and hot.
1. Start heating oven to 400°F.
2. In Dutch oven, in butter, saute green peppers until tender-crisp. Add cheese soup; slowly stir in milk. Now add instant minced onion, drained potatoes and carrots. Heat until mixture just comes to boil.
3. Add tuna in large chunks; stir gently; heat again. Place in 3-quart shallow casserole or 13-by-9-by-2-inch baking dish.
4. Unroll crescent rolls; place the four sections of them crosswise across casserole top, side by side. Trim ends with kitchen scissors, leaving 1-inch overhang. Place these trimmings around ends of casserole where there is no overhang. Fold overhang over onto edge; press to edge with 4-tined fork. Sprinkle top with cheese.
5. Bake, on sheet of foil, about 14 minutes, or until golden brown and hot.
Chef
