no bake tuna casserole
I make this whenever I only have pantry items on hand! So quick and easy, it's a must to make when you're in a time crunch! And, it tastes so much better as leftovers in my opinion, so go ahead and double the batch :)
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prep time
15 Min
cook time
15 Min
method
---
yield
4 serving(s)
Ingredients
- 1 can condensed mushroom soup (98% fat free or reduced sodium)
- 1 or 2 cans tuna, packed in water
- 2 cups elbow macaroni, uncooked
- 1/4 cup milk, whichever kind
- 1/2 cup sweet peas
- 1 tablespoon butter
- - handful of shredded cheese
- - celery salt (to taste)
- - pepper (to taste)
How To Make no bake tuna casserole
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Step 1Cook pasta to al dente. Drain and put back into pot you used to cook it in.
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Step 2Gently stir in mushroom soup, tuna, milk, peas and butter over low heat on stovetop. Once well blended, turn off heat.
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Step 3Shake in your celery salt and pepper. Sprinkle cheese on top and allow to melt. Serve while still hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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