Authormanar
Introduction:
Hey y'all! Today, I'm going to show you how to make a super easy and delicious Tuna Casserole. This recipe uses elbow macaroni, canned tuna, cream of mushroom soup, frozen peas, shredded mild cheddar cheese, milk, and a few simple seasonings. If you want to learn how to make this comforting dish, stay tuned!
Ingredients:
2 cups elbow macaroni
2 cans (5 oz each) of tuna, drained
1 can (10.5 oz) cream of mushroom soup (or cream of celery)
1 cup frozen peas
1 cup shredded mild cheddar cheese
1 cup milk (plus more if needed)
2 tablespoons butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and black pepper to taste
Paprika (for garnish)
Instructions:
Cook the Macaroni:
Boil the elbow macaroni according to the package directions. I boiled mine for about 7 minutes.
While the noodles are still hot, add about 2 tablespoons of butter and mix until melted.
Prepare the Casserole Mix:
In a large mixing bowl, combine the cooked macaroni, drained tuna, cream of mushroom soup, frozen peas, shredded cheddar cheese, onion powder, garlic powder, black pepper, and a little bit of kosher salt.
Add half of the milk and mix well. Check the consistency and add more milk if needed; you may need more than 1 cup. The mixture should be creamy but not too soupy.
Assemble the Casserole:
Preheat your oven to 375°F (190°C).
Spray a casserole dish with non-stick cooking spray.
Pour the mixture into the prepared casserole dish. Add the remaining milk on top, moving the mixture around a bit to let the milk settle.
Bake the Casserole:
Cover the casserole dish with aluminum foil and place it in the preheated oven.
Bake for about 15 minutes.
Remove the foil, sprinkle additional shredded cheese and a bit of paprika on top for color.
Continue baking uncovered for another 25-30 minutes, until the top is golden and bubbly.
Let It Set:
Once done, remove the casserole from the oven and let it sit for about 10 minutes before serving. This helps it set up nicely and makes it easier to cut.
Conclusion:
Alright y'all, our Tuna Casserole is ready! As you can see, it has the perfect consistency and is not dry at all. I like to serve mine with Hawaiian rolls and cinnamon-flavored applesauce, just like how I grew up eating it. I hope you give this recipe a try and love it as much as I do. Please comment to my recipe . I would love to have you as part of my article family. Thank you so much for watching, and have a great day! Enjoy!
Created by : TaShonda Renae
Introduction:
Hey y'all! Today, I'm going to show you how to make a super easy and delicious Tuna Casserole. This recipe uses elbow macaroni, canned tuna, cream of mushroom soup, frozen peas, shredded mild cheddar cheese, milk, and a few simple seasonings. If you want to learn how to make this comforting dish, stay tuned!
Ingredients:
2 cups elbow macaroni
2 cans (5 oz each) of tuna, drained
1 can (10.5 oz) cream of mushroom soup (or cream of celery)
1 cup frozen peas
1 cup shredded mild cheddar cheese
1 cup milk (plus more if needed)
2 tablespoons butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and black pepper to taste
Paprika (for garnish)
Instructions:
Cook the Macaroni:
Boil the elbow macaroni according to the package directions. I boiled mine for about 7 minutes.
While the noodles are still hot, add about 2 tablespoons of butter and mix until melted.
Prepare the Casserole Mix:
In a large mixing bowl, combine the cooked macaroni, drained tuna, cream of mushroom soup, frozen peas, shredded cheddar cheese, onion powder, garlic powder, black pepper, and a little bit of kosher salt.
Add half of the milk and mix well. Check the consistency and add more milk if needed; you may need more than 1 cup. The mixture should be creamy but not too soupy.
Assemble the Casserole:
Preheat your oven to 375°F (190°C).
Spray a casserole dish with non-stick cooking spray.
Pour the mixture into the prepared casserole dish. Add the remaining milk on top, moving the mixture around a bit to let the milk settle.
Bake the Casserole:
Cover the casserole dish with aluminum foil and place it in the preheated oven.
Bake for about 15 minutes.
Remove the foil, sprinkle additional shredded cheese and a bit of paprika on top for color.
Continue baking uncovered for another 25-30 minutes, until the top is golden and bubbly.
Let It Set:
Once done, remove the casserole from the oven and let it sit for about 10 minutes before serving. This helps it set up nicely and makes it easier to cut.
Conclusion:
Alright y'all, our Tuna Casserole is ready! As you can see, it has the perfect consistency and is not dry at all. I like to serve mine with Hawaiian rolls and cinnamon-flavored applesauce, just like how I grew up eating it. I hope you give this recipe a try and love it as much as I do. Please comment to my recipe . I would love to have you as part of my article family. Thank you so much for watching, and have a great day! Enjoy!
Created by : TaShonda Renae
