I’m not sure why, but as a boy I hated tuna casserole. Now I absolutely love it and it’s a simple way to make something that just pops in the oven and serves 6-8. Paired with a salad, it’s the perfect Sunday dinner.
This is a quick and easy recipe and I’ve modified it to take out some of the fat and frankly you wont even miss it. You can class this up or not, depending on your mood, so feel free to be creative.
1 lb of medium egg noodles
1 can of Cream of Celery Soup, Fat Free
1 can of Cream of Mushroom Soup, Fat Free
1 cup of Mayonnaise
1 can of Evaporated Milk, Fat Free
2 cups of Sharp Cheddar Cheese, grated
1 cup of Celery, diced
1 cup of Green Onions, chopped
2 Tbsp Chives, chopped
1 cup of Green Peas, frozen
3 5 oz cans of Tuna, in water, not drained
1 tsp Salt
Start your water for the noodles. While the water is heating up, chop all of your vegetables and combine soup, mayonnaise, evaporated milk and beat them until smooth.
Cook your noodles until just al dente, so usually about 1-2 minutes less than recommended on the package, but taste just to be safe.
Drain your noodles and pour into a large mixing bowl, fold in your tuna, vegetables, then finish with soup mixture, salt and black pepper and 1 cup of your grated cheese. Fold the mixture until incorporated and then pour into a baking dish and top with the rest of the cheese.
Cover with aluminum foil, then into a preheated 325 degree over for 30 minutes. Remove from oven and let it rest covered for 5 minutes and serve.
Add 1 cup of Carrots, chopped
Add 1 Tbsp or Curry Powder
Add 1 Tbsp of fresh Tarragon, minced
Add 1/2 cup Mushrooms, sliced
Add juice of one Lemon