Tuna Casserole Recipe

By Hollywood

Tuna casserole is a popular comfort food dish for baby boomers. It is far from gourmet, but it is hearty, heart-warming, easy, quick, and inexpensive. You can substitute crab, lobster, salmon, chicken or turkey for the tuna if you want to dress it up a bit. Check out the variations.

Ingredients

• 1 Tablespoon butter or olive oil
• 1/2 cup diced sweet onion
• 1/2 cup diced celery
• 1 can cream of mushroom soup, undiluted
• 1/4 cup water or milk
• Freshly ground black pepper
• 1 cup frozen baby sweet peas
• 2 (6-ounce) cans tuna packed in water, undrained
• 1 cup buttered bread crumbs or crushed plain potato chips
• 8 ounces packaged wide noodles, cooked al dente

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 400 degrees F. Spray a glass casserole dish with butter-flavored vegetable oil or olive oil.

In a large saucepan, saute onion and celery in the butter or olive oil until vegetables are barely soft, not mushy. Add mushroom soup, water, peas, and black pepper. Bring to a simmer, stirring to dissolve soup. When it begins to boil, turn off heat and gently fold in tuna with liquid.

Add cooked pasta noodles and toss to coat with sauce. Pour into prepared casserole and top with bread crumbs or potato chips. Bake, uncovered, 30 minutes until heated through and topping is lightly browned.