A great recipe tuna casserole

Tuna casserole is a popular dish of comfort food for baby boomers. It's far from gourmet, but it's warm, soothing, easy, fast and cheap. You can substitute shrimp, lobster, salmon, chicken or turkey for tuna if you want to dress up a bit. Inform you of the changes.

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Yield: 4-6 servings

Ingredients:

• 1 tablespoon butter or olive oil
• Half cup chopped sweet onion
• Half a cup of diced celery
• 1 can of cream of mushroom soup, undiluted
• ¼ cup water or milk
• Freshly ground black pepper
• 1 cup frozen baby sweet peas
• 2 (6 ounce) cans tuna in water, undrained
• 1 cup butter, bread crumbs or crushed potato chips Clear
• 8 ounces packaged wide noodles, cooked al dente

Preparation:

Preheat oven to 400 degrees F. Spray a glass container with butter-flavored vegetable oil or olive oil.

In a large pot, sauté onion and celery in butter or olive oil until the vegetables are soft, not mushy. Cream of mushroom soup, water, peas and black pepper. Bring to a boil, stirring to dissolve the soup. Bring to a boil, remove from heat and carefully in tuna with liquid.

Add cooked pasta noodles and toss to coat with the sauce. Pour into the prepared pan and with bread crumbs or potato chips. Baking, uncovered, 30 minutes, warmed up by the filling and lightly browned.

Yield: 4-6 servings

Variants:
This recipe has so many variations that it is difficult to describe them all. If you have not, celery, onions they all use, and vice versa. Broccoli can be substituted for peas. Clam broth or chicken can be used instead of water or milk. All canned cooked seafood or substituted for tuna, and also works with leftover or canned chicken. Some people like to add cheese sauce or garnish. Low fat, low in calories and / or products with low salt they can be used with equal success. Feel free to modify to your own taste.
_{Tuna Casserole Recipe licensed photo Peggy Trowbridge Filippone © 2011 to About.com, Inc.}

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