Forty years ago our family made many a hot dish in this yellow bowl. Among the favorites was a tuna, pea, mushroom soup, potato chip mash-up that always went down smooth, filling and heavy. A complete file of Mom's recipes are now available for nostalgic menu planning at the Rolfsrud Repository in Stan and Kathleen's basement. The oven-safe bowl, with its seasoned interior sure to impart a comforting essence, is available as well. The bowl was originally scheduled to fly with Sosie and Bill to California tonight. However, Bill also had a batch of Jacobson's lefse from Osakis to process through heightened airport security, so he didn't want to add another suspicious item to his manifest. And recalling that all passengers' shoes had to be inspected after the Shoe Bomber arrest, always-prepared Bill wore his most stylish, freshly-ironed underwear to the airport tonight.
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Tuna and Potato Chip Casserole1/2 pound potato chips
1 seven-ounce can tuna
1 small can of peas
1 can of mushroom soup
1 cup hot milk
Put alternate layers of potato chips, tuna and peas in a buttered baking dish. Add milk to soup and pour over ingredients in casserole. Bake 30 minutes at 350 degrees. Serves 6.
Dad's tip, written in his handwriting on the back of the recipe card:
Instead of layering, just mix all together. Mix cream of mushroom with milk and then pour over. Put extra potato chips on top.
