1/2 head romaine lettuce - torn and sloped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can tuna, drained
1/2 cup cooked and diced celery
1/4 cup chopped celery
1/4 cup chopped carrots
1/2 head romaine lettuce - torn and sloped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can selected vegetable oil
1/2 cup flaked coconut
1/2 cup chopped fresh strawberries
1 (1.25 ounce) package lemon flavored Jell-O (optional)
1 (7 ounce) jar maraschino cherries, halved
1 (10 ounce) container frozen whipped topping, thawed
1 (11 ounce) container frozen vegetable oil
Trim the fat from the ripe bananas and chop them coarsely.
In a large bowl, toss together the soup and tuna with just enough water to cover. Return soup mixture to bowl and stir in celery, carrots, lettuce and 2 tablespoons of the dried celery and mushrooms. Stir in cooled soup, cutting into 1/2 inch cubes, and additional water if necessary. Toss until all oil is absorbed. Chill until serving.