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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
6
Warm Tuna Casserole
Description
A simple recipe to make when you are crunched for time and on a tight budget. It should feed up to a family of 5 and makes great leftovers too. My Dad used to make this for us kids all the time growing up and we loved it. He used to top it off with crushed potato chips and lots of love.
add to shopping list Ingredients
1 can chunk light or albacore tuna in water
1 can cream of mushroom soup
1 package elbow macaroni (or substitute shells, egg noodles, etc.)
1 cup milk
2 cups grated cheddar cheese (substitute any cheese you like)
Salt and pepper to taste
1 can of peas
Preparation
Start by boiling water in a deep pot for your noodles. Once boiling, add noodles and salt (as much as you like). Cook noodles according to your package directions but take them out when they are still aldente (a little firm to the tooth), you do not want them mushy. Drain in a colander and remove all water. Stick back in the hot pan but reduce heat to low.
Drain tuna of juices and add to noodles. Stir well and break up tuna pieces into small chunks. Add cream of mushroom soup, milk, peas and ½ cup of cheese. Stir well and allow to heat through. Add more salt and pepper to taste.
Once heated through, remove pot from heat and top with remaining cheese. Allow a few minutes for the cheese to melt. Now serve and enjoy.
Optional: Top with potato chips if you like a little crunchy texture. Remember, chips will be salty so you do not need to add as much salt to the dish during cooking, if you use them.
