"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Tuna Casserole Recipe

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This recipe for Tuna Casserole, by , is from Trickey Pond Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Schew
Added: Friday, May 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (6 1/2 to 7 ounces) tuna, drained
8 ounces elbow macaroni, uncooked
1/4 cup butter
1/4 cup finely chopped onion
2 tablespoons finely chopped green bell pepper
2 tablespoons all purpose flour
3/4 teaspoon salt or seasoned salt
1/8 teaspoon pepper
1 cup milk
1 can cream of celery soup
1/2 cup bread crumbs tossed with 2 teaspoons melted butter

Directions:
Directions:
Cook macaroni until tender, rinse and drain; set aside.
Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and sauté over low heat for about 2 to 3 minutes, until onion is tender. Add flour, salt and pepper; stir until smooth. Add milk and cream of celery soup and stir over low heat until smooth and thickened. Add cooked macaroni and flaked tuna, stirring constantly. Pour mixture into 2-quart buttered casserole; top with buttered bread crumbs. Bake at 350° for 30 to 40 minutes, or until tuna casserole is nicely browned.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I recall adding this recipe to a Mother's Day Cookbook project when I was in Mrs. Trumbull's Second Grade Class at Secatogue Elementary School in West Islip, NY. How could I not add it now?

 

 

 

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