Recipe: Appetizing Tuna Casserole

Tuna Casserole. I loved tuna casserole as a kid and found myself craving it as an adult. However, the massive amounts of fat and salt in the traditional recipe were a turnoff healthwise, and it just didn't taste as good as I remembered. I reconfigured the recipe to include more vegetables and the result was delicious.

Tuna Casserole It's one of my husbands favorite recipes. Tuna casserole is a family favorite, and great for serving large groups. In this tuna casserole recipe from Martha Stewart, we cut the sauce with chicken broth, but there's still enough milk to make this tuna casserole feel indulgent. You can have Tuna Casserole using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Tuna Casserole

  1. You need 6 cup of sliced mushrooms.
  2. Prepare 1 1/2 cup of chopped celery.
  3. Prepare 1 1/2 cup of chopped onion.
  4. You need 1 tsp of crushed garlic.
  5. Prepare 2 tbsp of margarine.
  6. You need 1/2 cup of white wine or chicken broth.
  7. You need 1 tsp of garlic salt.
  8. It’s 1 of (8 ounce) package extra wide egg noodle (cooked/boiled).
  9. It’s 1 can of (10 3/4 ounce) cream of celery soup (98% fat free).
  10. It’s 1 can of (10 3/4 ounce) cream of mushroom soup (98% fat free).
  11. You need 2 can of (12 ounce) tuna.
  12. Prepare 3 tbsp of lemon juice.
  13. You need 2 cup of grated sharp cheese.

Cook egg noodles to al dente in boiling salted water; drain well. Heat oil and butter in a Dutch oven over medium-high heat until butter melts. Tuna casseroles are easy on the budget and always comforting. Feel free to change things up with different pasta shapes, a combination of cheeses, or alternative toppings.

Tuna Casserole step by step

  1. Sauteed mushrooms, celery, onion, and garlic in margarine and white wine or chicken broth until mushrooms are cooked down and onions and celery are translucent..
  2. Add garlic salt and mix..
  3. Once cooked drain off excess liquid..
  4. Mix the remaining ingredients except cheese and saluted vegetables..
  5. Place in a 13 by 9 by 2 pyrex dish..
  6. Sprinkle with grated cheese..
  7. Bake at 325°F until bubbly..
  8. Cool five minutes and serve..
  9. Serves 8-10 people..

I also topped the casserole with a delicious crunchy topping made with Panko bread crumbs, Parmesan cheese, smoked paprika (<- quickly becoming my favorite pantry staple), fresh parsley, and, of course, a little butter for flavor and browning. Tuna casseroles are a cinch and make for a cheap dinner recipe. Our great tuna casserole variations include fresh and frozen vegetables, noodles, gooey cheeses, and toppers like potato chips. You're sure to find a tuna casserole recipe you'll love! This tuna noodle casserole is leaps and bounds tastier than any old memories you have of tuna casserole.

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