Recipe
Last month I had tuna casserole for the first time in my life. Many people grew up eating tuna casserole, but I don’t remember it being part of my childhood. In later years, to be honest, the idea of tuna and noodles didn’t sound appetizing to me; but I’ve had a change of heart. My daughter was home from school for a weekend and whipped up the following casserole. I really enjoyed it; in fact, I ate the leftovers for lunch two days in a row. I am now a tuna casserole fan. We didn’t have frozen peas when we made ours, so we threw some broccoli florets into the pot that the noodles were cooking in for the last couple minutes. I think this casserole can be tweaked to use whatever you have on hand or adjusted to your taste. Who knew tuna casserole was so good?
Classic Tuna Casserole
(can be doubled for a 9 x 13 pan)
• 10 1⁄2 ounces cream of mushroom or chicken soup
• 1⁄2 cup mayonnaise
• 1⁄4 cup milk
• 1⁄2 cup diced onion
• 1⁄2 cup diced celery
• 1 cup frozen peas, thawed
OR 1 cup of blanched broccoli
OR both
• 1 -2 cans of albacore tuna
(recipe calls for one, we added 2)
• 6 ounces cooked egg noodles
• 1⁄4 cup shredded cheddar cheese
• salt and pepper
• ¼ cup breadcrumbs
(panko are my favourite)
• 1 tbsp butter, melted
Mix the cream of chicken, mayonnaise and milk together in a large bowl. Sauté onion and celery in a frying pan until just soft. (For more crunch, you can also add them raw) Add the diced celery and onion. Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese. Add salt and pepper to your taste Place in a casserole dish. Mix breadcrumbs with melted butter and sprinkle on top of casserole. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.
Submit News Tip
