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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 4 ingredients and 5 steps. Here is how you cook it.
Ingredients of Tuna Casserole
- Prepare of Dry macaroni noodles.
- You need of Drained tuna.
- It's of Cream of Mushroom Soup.
- It's of Shredded cheddar cheese.
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 instructions
- Cook macaroni according to package directions. Rinse in cold water..
- Put noodles into 1.5 qt dish..
- Stir in drained tuna, soup, and cheese (leave enough to sprinkle on top)..
- Sprinkle leftover cheese on top..
- Cover. Bake at 350 for 20 minutes..
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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