The Sunset Casserole Book, 2nd edition, 1st printing September 1965, Lane Magazine and Book Company, hardcover, 96pp incl index.
Whip up a tuna casserole like your Mom used to make -- you have a choice of six of them alone!
Plus about 200 others, including some you may have never heard of -- like the lima bean and pear casserole, sweetened with brown sugar and served warm; a Yugoslavian dish called Juvedge, made of lamb chops, pork chops, rice, and vegetables topped with cheddar cheese; and the Curried Eggs with Shrimp Sauce, which I've seen made with cream of shrimp soup but never with your own freshly made sauce as in this recipe.
And that's a theme that goes through the book -- much less reliance on canned soup than the usual 1960s era popular casserole collections, which means lower sodium and more of a chance to tweak the flavors in your direction. Even the ubiquitous green bean casserole is different that way, and includes ripe olives to make it more flavorful.
Contents: Meat Casseroles; Poultry Casseroles; Sea Food Casseroles; Vegetable Casseroles; Rice, Macaroni, Noodles; Eggs and Cheese; Casseroles for a Crowd; Index.
In collectible vintage condition - clean, intact, very light edge wear to covers.