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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tuna Casserole Recipe

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This recipe for Tuna Casserole is from Cunningham Family Recipes, 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 1/3 cups pasta of your choice (elbow, bowtie, etc.)
1 cup chopped celery
1/3 cup chopped onion
10 ounce can mushroom soup
3/4 cup evaporated skim milk
1 can water packed tuna, drained
3/4 cup frozen peas
3/4 cup shredded cheddar cheese
Directions:
Directions:
Preheat oven to 375F.

Cook pasta and set aside.
Saute celery and onion in butter until tender.
Stir in soup and milk.
Add pasta, tuna and peas.
Pour into a greased casserole dish and top with cheese.
Bake for 25-30 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I had a hankering recently for tuna casserole, probably another childhood memory of mine. So I made one and it was as I remembered it as a kid. I think they used to top it with crushed potato chips, but cheese works too! Kind of like a tuna melt without the bread.

 

 

 

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