1 (4 oz.) can shoestring potatoes
1 can condensed cream of mushroom soup
1 (6 1/2, 7 or 9 1/4 oz.) can tuna, drained
1 (6 oz.) can (2/3 c.) evaporated milk
1 (3 oz.) can (2/3 c.) boiled sliced mushrooms, drained
1/4 c. chopped pimento

Reserve 1 cup of shoestring potatoes for topper. Combine remaining potatoes with the other ingredients. Pour into 1 1/2 quart casserole. Arrange reserved potatoes on top. Bake uncovered in moderate oven (375 degrees) 20-25 minutes or until thoroughly heated. Makes 4-6 servings.