Evelyn's Tuna Casserole

Susan McGreevy

By
@smcgreevy

This recipe is from my childrens' grandmother. It was a favorite of their dads and now a favorite of theirs.

Rating:
★★★★★ 1 vote
Comments:
Prep:
30 Min
Cook:
30 Min

Ingredients

1/4 lb
butter
1/2 c
flour
1 qt
skim milk
2 c
shredded cheddar cheese
9 slice
american cheese
1 Tbsp
dry mustard
salt and pepper
1 can(s)
cream of mushroom soup, fat-free
1/8 c
onion flakes, dehydrated
2-3 can(s)
tuna, packed in water
1 lb
small pasta - like shells or elbows
seasoned croutons

Step-By-Step

1Melt butter in heavy bottomed dutch oven. Whisk in flour until fully absorbed and slowly whisk in milk. Sauce will be thin.
2Prepare pasta and set aside.
3Add shredded cheese, mustard, salt and pepper, soup and onion to white sauce. Heat until cheese is melted.
4Flake drained tuna into white sauce. Mix in pasta.
5Cover with cheese slices and then croutons. Spray with Pam cooking spray. Bake at 350 degrees uncovered for 20 to 30 minutes.

About this Recipe

Course/Dish: Fish, Casseroles
Other Tag: Quick & Easy