Recipe: Perfect Tuna Casserole

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Tuna Casserole It's one of my husbands favorite recipes. I loved tuna casserole as a kid and found myself craving it as an adult. However, the massive amounts of fat and salt in the traditional recipe were a turnoff healthwise, and it just didn't taste as good as I remembered. You can have Tuna Casserole using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tuna Casserole

  1. You need 1 can of Tuna.
  2. It's 1 packages of Extra Wide egg noodles.
  3. It's 1 cup of peas (I use frozen).
  4. You need 1 packages of Saltines (crushed).
  5. You need 1 cup of Shredded Cheese.
  6. It's 1 can of mushroom soup.
  7. You need 1 of salt to taste.

I reconfigured the recipe to include more vegetables and the result was delicious. Tuna casserole is a family favorite, and great for serving large groups. In this tuna casserole recipe from Martha Stewart, we cut the sauce with chicken broth, but there's still enough milk to make this tuna casserole feel indulgent. Cook egg noodles to al dente in boiling salted water; drain well.

Tuna Casserole step by step

  1. Prepare noodles to your preferred tenderness and drain. Return to pan..
  2. Add peas (cooked if you used frozen), mushroom soup, salt about 1\4 can of water (milk if you prefer) and tuna..
  3. Add half cup of cheese and stir until well mixed..
  4. Put mixture in a 13 x 9 baking dish and sprinkle cracker crumbs on top..
  5. Sprinkle with remaining cheese and bake at 325° for about 7-10 minutes or until cheese is melted and crackers are starting to brown..

Tuna casseroles are easy on the budget and always comforting. Feel free to change things up with different pasta shapes, a combination of cheeses, or alternative toppings. In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well. Tuna casseroles are a cinch and make for a cheap dinner recipe.

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