Easily prepared in less than 15 minutes, this dish tastes great -- and all the ingredients are already on the kitchen shelf. Can be doubled or tripled for larger groups. Leftovers can be reheated and served over pasta, rice, or toast points.
1 can (6 ounces) tuna, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 can (8-1/2 ounces) peas
1 can (8-1/2 ounces) carrots
1 cup diced cooked potatoes
1/2 cup crushed crackers
2 tablespoons butter
Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. Mix together the tuna, soup, and vegetables. Place in a casserole, sprinkle with the cracker crumbs, and dot with the butter. Bake for 20 minutes or until heated through. Serve hot.