Wednesday, March 2, 2011

Recipe #97: Tuna Casserole

There's probably a million ways to make a tuna casserole.... here's my version!


1 (12 oz) package of egg noodles (or comparable amount of elbow macaroni- I used both)
1/4 cup chopped onion (or more to taste)
2 cups shredded Cheddar cheese
1 cup frozen green peas
3 (6 oz) cans tuna
2 (10.75 oz) cans condensed cream of mushroom soup
1 (10.75 oz) can condensed cream of onion soup
8 oz (approx) sliced fresh mushrooms, broken into smaller pieces
Salt, pepper, parsley, and garlic powder to taste
About 1/4 cup milk or heavy cream
Bread crumbs
3 tablespoons butter, cut into 6 pieces


Bring a large pot of lightly salted water to a boil.  Cook the pasta in boiling water for 8 minutes and drain.

Preheat oven to 425 degrees F.

In a large bowl, mix noodles, onion, cheese, peas, tuna, soup, mushrooms, and seasonings.  Transfer to a greased 9x13 baking dish, and sprinkle the top generously with bread crumbs.  Put butter pieces evenly across the top.

Bake for 20 minutes.  Feed an army.

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