BABY-BOOMER TUNA CASSEROLE

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Baby-Boomer Tuna Casserole image

I have had this recipe practically forever; I even remember my grandmother making it in the 1960s. Pure nostalgia.

Provided by Lennie

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup elbow macaroni
1 (7 ounce) can tuna in water, drained
1 small onion, peeled and finely chopped
1 cup frozen peas
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup milk
fresh ground black pepper, to taste
paprika, for garnish
1/2 cup crushed potato chips

Steps:

  • Preheat oven to 350°F.
  • Cook macaroni in plenty of boiling salted water until just al dente; drain.
  • Combine tuna, onion, peas (you can also use a well-drained 10 ounce tin of baby peas), milk, pepper and the tin of cream of chicken soup in a large bowl.
  • Fold in cooked macaroni.
  • Pour into a lightly buttered six-cup casserole dish; sprinkle with paprika.
  • Bake 20 minutes.
  • Top with 1/2 cup crushed potato chips and return to oven for 10 more minutes.

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