Friday, January 4, 2013

Tuna Casserole

8 oz of pasta (elbow or egg noodles preferably)
6 oz water-packed tuna fish, drained
1 cup of finely diced celery
1/2 cup finely chopped onion
1 can of cream of mushroom soup
1/2 cup milk
1 cup cheddar cheese, shredded
1/2 cup mayo
1 small can of mushrooms

  • Preheat oven to 350°    
  • Cook pasta according to package instructions.
  • Rinse and drain pasta.
  • In a large bowl combine cooked pasta, tuna and celery. 
  • In a Saucepan iconover medium heat combine soup and milk. Heat until warm.
  • Add sheese and continue to heat until the cheese is melted.
  • Remove soup from heat.
  • Add mayonaise to the soup. Stir until well blended.
  • Add soup mixture to pasta mixture and mix well.
  • Bake uncovered for 30 minutes. 

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