Tuna Salad Casserole

Crab Rangoon Dip

Bean Pot Creamy Seafood Chowder

Ingredients:
1 quart (4 cups) half-and-half
2 cans (141/2 ounces each) whole white potatoes, drained and cubed
2 cans (10/4 ounces) condensed cream of mushroom soup, undiluted

I bag (16 ounces) frozen hash br...own potatoes 1 medium onion, minced
½ cup (1 stick) butter, diced
1 teaspoon salt
1 teaspoon black pepper
5 cans (about 8 ounces each) whole oysters, drained and rinsed
2 cans (about 6 ounces each) minced clams
2 cans (about 4 ounces each) cocktail shrimp, drained and rinsed

Directions: Combine half-and-half, canned potatoes, soup, frozen potatoes, onion, butter, salt and pepper in bean pot. Mix well.
 Add oysters, clams and shrimp; stir gently.
 Cover; bake on 350 for 2-3 hours.

Crunchy Tuna Salad

Ingredients
2 can (5 oz.) chunk light tuna in water, drained, flaked
2 small stalk celery, finely chopped
2 Dill Pickle Half, finely chopped
4 Tbsp. finely chopped red onions
1/2 cup Mayonnaise or Miracle Whip

Directions
Dump all ingredients into bean pot and Mix until well-blended. Refrigerate to chill for 1 hour then serve.