Ingredients
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3
-
2
-
1
-
1
-
1
-
10
-
-
-
-
-
-
-
-
-
Directions
Arielle’s Favorite Tuna Casserole, This is one of my family’s favorite quick work night meals – used to make this as a teen for my folks and have continued with my family. My kids and hubby request this one!! Fun ways to change it up are to bake crescent rolls in a ball/roll filled with cheese on top of the casserole I like to start them out first so the bottoms cook a bit first, or top the casserole with fried onions, crushed potato chips a great use for those old chips in the cupboard, etc. I modify the amounts depending on what I have in the pantry – but it is always great!!!, I made this without topping and think it would be better with a crumb topping of some sort. Otherwise, a good filling tuna casserole., I found this recipe when I didn’t have milk to use for any of the more popular recipes. It was great! I wasn’t sure if I was supposed to make the Cream of Mushroom soup first according to the directions on the can, so I ended up splitting the difference and adding about half the amount of water that would normally be used the make the soup. It was just about right. I plan to use this recipe again next time I make tuna casserole. It was very easy too.
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Steps
|
1
Done
|
Cook Pasta Al Dente 9 Minutes or as Directed on Package. Drain. |
|
2
Done
|
Combine in Pot Pasta, Cream of Mushroom Soup, Tuna, Peas, Salt, Pepper and Cheese. |
|
3
Done
|
Mix Thoroughly. |
|
4
Done
|
Transfer Into a Covered Casserole Dish and Bake at 400 Degrees For 30 Minutes or Until Bubbly. |
|
5
Done
|
Remove from Oven and Allow to Cool For 5 Minutes Prior to Serving. |
|
6
Done
|
Serving Suggestions - Serve With Crusty Bread and Salad or Green Veggie. ; Enjoy! |
