Saturday, August 14, 2010

My Tuna Casserole

I decided to fix a quick Tuna Casserole for tonight. Here's what I came up with and it's pretty good, even if it is me that's saying it!


2 6ounce cans tuna in water, drained
1 can condensed cream of mushroom soup
2 cups of dry small macaroni shells
1 small can mushrooms
1 stalk of celery
½ of a large onion
Worcestershire Sauce
Paul Prudhome's Seasoning Salt New Orleans Blend®
Minced garlic

Pre-heat oven to 350°. Cook shells according to package directions. In the meantime, mince the celery, onion and mushrooms. ( I use a Slap Chop®).

Mix everything except cheese in a bowl and then pour over in a 8" casserole dish. All seasonings are to taste.

Cover with cheese. Bake for approximately 30 minutes.

You can add fried onions or croutons to the top the last 5 minutes of baking if you wish.

You can also add dill weed, chopped bell or other peppers, canned or fresh diced tomatoes.

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