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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Tuna Casserole Recipe

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This recipe for Tuna Casserole is from The Diane Larson Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can cream of mushroom soup
1 can of milk
8 - 12 oz (depending on how cheesey you want) Velveeta cheese, cut into small chunks
1 can tuna, drained
1 (12 oz) bag wide egg noodles (or pasta of your choice), cooked
1 can peas (or 1 1/2 cups frozen peas)
1 can mushrooms (drained), optional
1 small onion, chopped
salt and pepper to taste
1 sleeve crackers, crushed
a dash or 2 of paprika
Directions:
Directions:
In large microwave-safe bowl, mix soup, milk, and cheese. Microwave 1-2 minutes, stir; repeat until cheese is melted. Stir in tuna.
In a buttered casserole dish, combine noodles, peas, mushrooms, onion, salt, and pepper. Pour cheese sauce over noodles and stir.
Top with cracker crumbs. Sprinkle with paprika.
Bake 350º until bubbly; about 30 minutes.
Personal Notes:
Personal Notes:
I don't really measure anything for this recipe. So you may need to adjust amounts to taste.

 

 

 

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