3 tins (flat) 6 1/2 oz.
2 #2 cans creamed corn
1 #2 canned whole green peas, Green Giant
40 (more or less) soda crackers, at least 2 c.
2 or 3 eggs, beaten with fork (not stirred)
4 or 6 bay leaves (decorative to put on top of last layer)

Use deep Pyrex type baking dish with lid.

Lightly butter (butter) sides of dish and rim of dish and lid. (This will facilitate easy removal of casserole lid.

Make first layer of crushed crackers: layer of one can of tuna, layer of cream corn, distribute some of the green peas (drained, use juice later). Season with thyme, marjoram and some pepper. No salt (tuna will supply and crackers).

Add another layer of lightly crushed crackers. Spread evenly the second can of tuna, spread thinly some creamed corn, add some green peas into the corn. Sprinkle a bit more seasoning.

Crumble a thin layer of cracker crumbs. Spread evenly the remaining tuna (this gives body to the casserole). Season as desired.

Sprinkle roughly crushed crackers to cover the tuna. Evenly pour the beaten eggs over the entire mixture (this will "bind" the casserole). Place the bay leaves in an attractive pattern; stick in a stuffed olive, lightly season.

Place the buttered lid onto the casserole or cover with foil. Place in cold oven set at 350 degrees, or more to 375 degrees. Bake for approximately 45 minutes, or peak and see if it is bubbly. Serve with relishes and green salad.

Serves 4 to 6 generous helpings.