perfect tuna casserole
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985 and does not contain any noodles. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients.
prep time
10 Min
cook time
30 Min
method
Bake
yield
2-3 servings
Ingredients
- 1 can soup option (10 1/2 oz / 298 g)
- 1/4 cup milk
- 1 can tuna in oil, drained, (about 7 oz / 185 g)
- 2 hard boiled eggs, chopped
- 1 cup vegetable option, cooked, drained
- 1 topper option
- SOUP OPTION - USE 1 ITEM
- condensed cream of mushroom soup
- condensed cream of onion soup
- condensed cream of shrimp soup
- condensed new england clam chowder
- VEGETABLE OPTION - USE 1 ITEM
- peas
- cut green beans
- cut broccoli
- whole kernel corn
- TOPPER OPTION - USE 1 ITEM
- 1/2 cup potato chips, coarsely crumbled
- 3 slices american cheese, cut in slivers, or 1/2 cup shredded
- 1/4 cup toasted slivered almonds
- 1 medium tomato, sliced
How To Make perfect tuna casserole
-
Step 1Preheat your oven to 180° C (350° F), get out a 1 quart casserole.
-
Step 2To the casserole, add the Soup Option and milk, stir until well mixed. (I used cream of mushroom soup.) -
Step 3Stir in the tuna, eggs, and Vegetable Option. (I used the corn.)
-
Step 4Bake uncovered for 25 minutes.
-
Step 5Stir casserole, top with Topper Option, bake 5 more minutes. (I used the shredded cheese.)
-
Step 6Serve with sides of your choice, enjoy.
- 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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