The Cookbook

PIRATE'S PIE:

2 6 1/2-oz. cans tuna, chunk style

3 eggs

4-oz. can sliced mushrooms

1 tbsp. chopped parsley

1 medium tomato cut in 1/4 in. slices

4 slices American cheese

1 envelope instant mashed potato mix (or 2 cups mashed potatoes)

"Beat eggs slightly and add to separated chunks of tuna. Add mushrooms, parsley. Place mix in bottom of well-greased 9" pie tin. Top with tomato slices and 3 of cheese slices. Prepare mashed potato mix (using 1/2 cup less liquid than package directions call for.) Spoon potatoes over cheese. Cut remaining cheese slice (diagonally in half) and top mashed potatoes with slices. Bake at 375° for 30 minutes or until potatoes are lightly browned and cheese melts. Cut into wedges and serve hot. Serves 6 generously."

This is a snapshot of The Cookery Of My People: Mom was an upper-Midwestern Atomic Age bride who worked outside the home, and so a lot of her recipes came off the Campbell Soup wrapper and the Minute Rice package. (That said, I don't recall her having made this specific tuna casserole, which seems to be a streamlined shepherd's pie with tuna swapped for the meat; the pirate theme just happened to pique my interest.)

Boomer-era Fun Fact: tuna pies, tuna burgers, and tuna salad used to be the catch of the day at Disneyland's Chicken of the Sea Pirate Ship--which became Captain Hook's Galley when the sponsor withdrew in 1969: https://www.yesterland.com/pirateship.html)

(Note to the mods: a gluten-free tag might be useful, and this recipe qualifies.)