Tuna Casserole

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Things You’ll Need:

  • 2 cans of tuna
  • 2 cans of cream of celery soup
  • 1/2 C minced celery
  • 1 medium onion, minced
  • 1 soup can of milk
  • about 1/4 C mayonnaise
  • 1 lb seashell shaped pasta
  • a little cooking oil, butter, or water
  • 1/2 C bread crumbs or French Fried Onions (crushed)
  • 3 tbs butter (only if using bread crumbs)

Begin heating the water for cooking the pasta. Follow package directions on pasta box. Preheat oven to 425 degrees.

In a large skillet with a cover, saute the chopped onion and celery in a little oil, butter or water.
Add the tuna. Break it up the large chunks in the pan as you stir.
Add the cream of celery soup (cream of mushroom will do if you don’t have any cream of celery) and one can of milk. Cook and stir on medium heat. Switch the burner to low until the pasta is finished cooking.
Drain the pasta well. Add to the tuna mixture in the skillet. Add the mayonnaise. Stir well. Cover and allow to simmer for a few minutes until heated through.
Transfer mixture to an ungreased 2 or 3 quart casserole dish.
In a small bowl or microwavable measuring cup, add the butter and cover loosely with plastic wrap (leave a vent). Microwave to melt the butter. I usually set it on 1/2 power to avoid explosions.
Add breadcrumbs to the melted butter and combine.
Sprinkle the buttered breadcrumbs over the casserole. If using French Friend onions, simply sprinkle them on top and omit the previous two steps
Bake at 425 for about 35 minutes, uncovered, until the edges are bubbly.

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