Today's Vintage Recipe, comes from a source that's usually pretty reliable, Sunset magazine. How this one made it to print in one of their cookbooks, I'll never know...
It may just be that our modern palates have become so attuned to the exotic that the more mundane, everyday, cooking of our parents and grandparents seems as bland and distasteful as wallpaper paste, but I also see a trend in a lot of these questionable recipes toward ease or preparation, and time-saving. Personally, I can't see the attraction, no matter how fast and easy.
So, without further ado, from 1958's Cooking With Casseroles, by the editors of Sunset Books and Sunset Magazine, I give you:
Tuna and Kraut Casserole
1 med. sized (#2) can sauerkraut
2 cans tuna
1/4 cup water
Buttered bread crumbs
Arrange alternate layers of drained kraut and flaked tuna in a greased small casserole, ending with kraut. Pour over the water, then sprinkle with buttered crumbs. Bake in a moderate oven (350F) for 20 minutes or until thoroughly heated. Serves 6.
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