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Tuna Casserole Serves 4
Courtesy of Jacqueline Fennell
Ooooey, gooey Goodness!! Another tried and true recipe from the archives of my childhood palate. Something so tasty - you’ll be shocked at how easy it is to make!
Ingredients
1 Can Mushroom Soup
1 Can Cheese Soup
1 Can Sliced Mushrooms
1 Can Whole/Roma Tomatoes
2 Cans Chunked Tuna (water packed)
2.5 C Elbow Macaroni
Brick of Cheddar Cheese
1 Pkg Shredded Mozzerella/Cheddar
1 C Bread Crumbs
1 C Frozen “Sweetlette’ Peas
Cracked Pepper
4 Tbsp Butter
2 Cans Milk
Preparation
Combine cheese & mushroom soup with 2 cans of milk - set aside.
Cook macaroni & mix with 2 tbsp butter - pour into a 9”x14” pan - 2.5-3” deep (depth is important).
Top macaroni with crumbled tuna, peas, sliced mushrooms - fork mix lightly.
Cube the brick of cheese - insert evenly throughout the pan.
Ladle soup mixture over top - coating all contents.
Pepper top & dot lightly with the remaining 2 Tbsp of butter.
Cover with foil - bake for 2hrs 350 degree oven - centre rack.
Remove foil - top with bread crumbs & shredded cheese - set oven to broil - place pan back on centre rack - watch carefully until brown.
