Tuna casserole
(from lilosabby’s recipe box)
Broccoli slaw mix gives this extra nutrition- and a good “veggie” sneak for those veggie-resistant toddlers
Source: An old standard, tweaked for nutrition (from RecipeThing user motach)
Prep time: 20 minutes
Cook time: 25 minutes
Serves 4 people
Ingredients
- Two cups of cooked elbow or small shell pasta
- Two 6-oz cans of tuna packed in water, drained
- One small can of sliced mushrooms or 1/2 cup fresh
- One small onion, chopped
- One to two cups broccoli slaw mix, chopped
- One can cream of mushroom soup
- 1/2 cup milk
- 1/2 to 1 cup cheddar cheese, shredded
- Kellogg cornflake crumb topping as per instructions on box (optional). Can also use bread crumbs with a little butter cut in.
Directions
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Preheat oven to 350 degrees.
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Prepare pasta according to directions.
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Saute onion and broccoli mix in a little olive oil until soft.
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Add cream of mushroom soup and milk. Mix well.
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Add mushrooms, tuna and cheese. Mix well. If mixture seems a little too dry, add a little more milk for a more creamy texture.
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Add pasta, mix well. Allow to simmer about 5 minutes.
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Add salt, pepper, dried dill or other favorite herbs to your own preference.
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Transfer mix to a 2-quart casserole dish. Top with crumb topping if desired.
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Bake at 350 for 25 minutes.