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

Reserve 1 cup of shoestring potatoes for topper. Combine remaining potatoes with the other ingredients. Pour into 1 1/2 quart casserole dish. Arrange reserved potatoes on top. Bake uncovered at 375 degrees for 20 to 25 minutes or until thoroughly heated.

Makes 4 to 6 servings.