Recipe: Appetizing Tuna Casserole

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Tuna Casserole 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. I reconfigured the recipe to include more vegetables and the result was delicious. You can cook Tuna Casserole using 4 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Tuna Casserole

  1. Prepare 20 oz of tuna.
  2. Prepare 2 can of cream of mushroom soup.
  3. Prepare 1 can of Peas.
  4. It's 10 oz of wavy cut potato chips.

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 casseroles are easy on the budget and always comforting.

Tuna Casserole instructions

  1. Pre-heat oven the 375°F..
  2. Layer half tuna.
  3. Layer half peas.
  4. Layer 1 can soup.
  5. Layer half crushed chips.
  6. Repeat layers.
  7. Bake 30 minutes.

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. Our great tuna casserole variations include fresh and frozen vegetables, noodles, gooey cheeses, and toppers like potato chips.

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