- 10½ OZ condensed cream of mushroom soup
- 7 OZ canned tuna (broken up into small flakes)
- 1¼ C potato chips (crushed)
- ½ C milk
- 1 C cooked peas (drained)
Oven: 375° F
- Combine soup and milk.
- Add peas, tuna, and one cup of chips, mix thoroughly.
- Spoon into patty shells, top with remaining chips.
- Bake for five to eight minutes.
NOTE: Hors D’Oeuvres
- To Freeze:
- Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
- To Thaw Or Serve:
- Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.
CAUTION: If patties start to melt, remove from oven immediately.
https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851