Ingredients

• 1(4ounce)can shoestring potatoes
• 1(10 3/4ounce)can cream of mushroom soup
• 1(6ounce)can tuna, drained
• 1(6ounce)can evaporated milk(2/3 cup)
• 1(3ounce)can sliced mushrooms, drained
• 1/4 cup chopped pimiento

Directions

1. Reserve 1 cup of shoestring potatoes for topper.
2. Combine remaining potatoes with the other ingredients.
3. Pour into 1 1/2 quart casserole.
4. Arrange reserved potatoes on top.
5. Bake, uncovered at 375 for 20 to 25 minutes.