Tuna Casserole recipe Much

Tuna casserole is a popular dish of comfort food for baby boomers. It's far from gourmet, but it is warm, comforting, easy, fast and cheap. You can replace the crab, lobster, salmon, chicken or turkey for the tuna if you want to dress up a little. View 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
• 1/2 cup sweet onion, diced
• 1/2 cup chopped celery
• 1 can of cream of mushroom soup, undiluted
• 1/4 cup water or milk
• Freshly ground black pepper
• 1 cup frozen baby peas
• 2 cans (6 oz) tuna, undrained in water
• 1 cup butter crumbs or crushed plain potato chips
• 8 ounces packaged wide noodles, cooked al dente

Preparation:

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

In a large pot sauté onions and celery in soft butter or olive oil until vegetables, not mushy. Add cream of mushroom soup, water, peas and black pepper. Bring to a boil, stirring to dissolve under Bouillon. Bring to a boil, remove from heat and add the tuna with the liquid slowly.

Add noodles and mix well cooked pasta with the sauce. Pour into prepared pan and with bread crumbs or potato chips. Bake, uncovered, 30 minutes until filling is hot and slightly browned.

Yield: 4-6 servings

Variations:
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. Any cooked or canned seafood can be replaced with tuna, and works with leftover chicken or canned also. Some people like to garnish or add cheese sauce. Low fat, low in calories and / or products with low salt can be used with equal success. Feel free to modify to your own taste.
_{Tuna Casserole Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.}

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