Recipe by thatchbo
"Whenever I make this, I receive rave reviews and many requests for the recipe. I usually prepare it in a shaped mold, such as a seashell or a star. This is delightful served with crackers."
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1 (10.75 ounce) can
condensed cream of mushroom soup
1 (8 ounce) package
cream cheese, softened
1 1/2 tablespoons
salt and pepper to taste
1 (12.5 ounce) can
water-packed tuna, drained
I just made this for Thanksgiving and it got raves reviews all around (and I had several requests for the recipe!). It was extremely easy (it was so easy, I thought at first I was making it wrong!) and very tasty. My kids didn't eat it, but my friends' kids just loved it! I added some chopped celery and chopped green onion. Very nice - thank you!!!
IT WAS MUCH BETTER WHEN I HAVE HAD IT ON OTHER OCCASIONS. I THINK I WOULD ADD SOME FINELY CHOPPED CELERY FOR CRUNCH AND USE A LESSER GRADE OF TUNA NEXT TIME. MAYBE A SQUIRT OF LEMON JUICE. IT WAS KIND OF BLAND, BUT OK.
Awesome! I made this in a bundt pan so it would be in the shape of a wreath, and then decorated it with roasted red peppers and capers to look like poinsettas and surrounded the platter with basil leaves. Great presentation and wonderful recipe. Everyone gobbled this one up.
This was a big hit at my grandmother's 80th birthday party. Everyone wanted the recipe. Even the kids that said they don't like tuna gobbled this one up.
I had a recipe similar but I added finely chopped celery, green onion & a good portion of dill. I think it needs those to have pizzazz.
I halved this recipe because I only had to serve six. We all liked it on multigrain crunchy crackers. And there wasn't any left!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 153
** Calories from Fat: 123
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