Tuna casserole

(from Merv Sheppard’s recipe box)

Broccoli slaw mix gives this extra nutrition- and a good “veggie” sneak for those veggie-resistant toddlers

Source: An old standard, tweaked for nutrition (from RecipeThing user motach)

Prep time: 20 minutes
Cook time: 25 minutes
Serves 4 people

Ingredients

  • Two cups of cooked elbow or small shell pasta
  • Two 6-oz cans of tuna packed in water, drained
  • One small can of sliced mushrooms or 1/2 cup fresh
  • One small onion, chopped
  • One to two cups broccoli slaw mix, chopped
  • One can cream of mushroom soup
  • 1/2 cup milk
  • 1/2 to 1 cup cheddar cheese, shredded
  • Kellogg cornflake crumb topping as per instructions on box (optional). Can also use bread crumbs with a little butter cut in.

Directions

  1. Preheat oven to 350 degrees.

  2. Prepare pasta according to directions.

  3. Saute onion and broccoli mix in a little olive oil until soft.

  4. Add cream of mushroom soup and milk. Mix well.

  5. Add mushrooms, tuna and cheese. Mix well. If mixture seems a little too dry, add a little more milk for a more creamy texture.

  6. Add pasta, mix well. Allow to simmer about 5 minutes.

  7. Add salt, pepper, dried dill or other favorite herbs to your own preference.

  8. Transfer mix to a 2-quart casserole dish. Top with crumb topping if desired.

  9. Bake at 350 for 25 minutes.

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