TUNA CASSEROLE, PLAIN AND SIMPLE
Could there possibly be another Tuna Casserole? Make this #308! I consider any recipe winner if my picky kids will eat it! You can use: fat free milk, low fat soup, tuna packed in water and cut back on the cheddar cheese to make it a bit more calorie friendly. Sauté the onion and celery is optional but a nice touch.
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- I actually weigh out the noodles. You can estimate based on the package size. You may find that more milk will be needed (as noted) if you over estimate the amount of noodles.
- Cook noodles approximately 2 minutes less package directions. Drain.
- Spray casserole w/ nonstick spray. Place cooked noodles in an 8x8 casserole dish.
- Drain and break up tuna with a fork. Add to noodles. Stir in to combine.
- In a separate bowl, combine soup and milk,.
- Sauté onion and celery in 1 t butter; add to noodles.
- Add soup to noodles. At this point, if there does not seem to be enough liquid, feel free to add more milk to casserole until creamy.
- Sprinkle frozen peas on top of noodle mixture; mix together.
- Sprinkle 2/3 cheese on top, and stir to combine. Top with remaining cheese.
- Cover and Bake at 350°F for 30 -40 minutes or until bubbly and heated through.
Nutrition Facts : Calories 387, Fat 16.8, SaturatedFat 9.3, Cholesterol 88.9, Sodium 265.6, Carbohydrate 33, Fiber 2.1, Sugar 2.4, Protein 25.4
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