Tuna Strata
Contributed by Wilma.
Ingredients
- 8 slices white bread, cubed
- 3 c. tuna
- 1/2 c. chopped onion
- 1/2 c. green pepper
- 1/2 c. mayonnaise
- 2 eggs, slightly beaten
- 1 1/2 c. milk
- Salt and pepper to taste
- (Chopped red pimento and almonds may be added)
- 1 can mushroom soup
- 1/2 c. tillamock cheese (sharp cheddar), grated
Method
- Mix thoroughly and let stand in refrigerator overnight in large flat baking dish.
- Combine: 1 can mushroom soup, 1/2 c. tillamock cheese (sharp cheddar), grated.
- Spread over top of tuna mixture and bake 1 hour (325 – 350).
- Serve with frozen green peas, slightly creamed.
Notes from the transcription
- Makes a large amount can be divided and freeze one dish for later.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.