evelyn's tuna casserole

Name: Evelyn's Tuna Casserole
Prep time: 30 min
Cook time: 30 min
Ingredients: 1/4 pound(s) butter; 1/2 cup(s) flour; 1 quart(s) skim milk; 2 cup(s) shredded cheddar cheese; 9 slice(s) american cheese; 1 tablespoon(s) dry mustard; - salt and pepper; 1 can(s) cream of mushroom soup, fat-free; 1/8 cup(s) onion flakes, dehydrated; 2-3 can(s) tuna, packed in water; 1 pound(s) small pasta - like shells or elbows; - seasoned croutons

(1 RATING)

37 Pinches 6 Photos

Susan McGreevy

Port Jeff Station, NY

Updated on Oct 11, 2011

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

Rate

prep time 30 Min

cook time 30 Min

method ---

yield

Ingredients

1/4 pound butter
1/2 cup flour
1 quart skim milk
2 cups shredded cheddar cheese
9 slices american cheese
1 tablespoon dry mustard
- salt and pepper
1 can cream of mushroom soup, fat-free
1/8 cup onion flakes, dehydrated
2-3 cans tuna, packed in water
1 pound small pasta - like shells or elbows
- seasoned croutons

How To Make evelyn's tuna casserole

Step 1

Melt butter in heavy bottomed dutch oven. Whisk in flour until fully absorbed and slowly whisk in milk. Sauce will be thin.

Step 2

Prepare pasta and set aside.
Step 3

Add shredded cheese, mustard, salt and pepper, soup and onion to white sauce. Heat until cheese is melted.
Step 4

Flake drained tuna into white sauce. Mix in pasta.
Step 5

Cover with cheese slices and then croutons. Spray with Pam cooking spray. Bake at 350 degrees uncovered for 20 to 30 minutes.
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