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tuna mushroom soup sandwiches

★★★★★ 2
a recipe by
Pat Guzzardo
Clinton Township., MI

I created this recipe way back when on all Fridays you couldn't eat meat. We got tired of tuna salad sandwiches, Mac and Cheese etc., and kids didn't like fish at that time. So I tried experimenting with this and this is kind of the final one. You can alter this anyway you want but the kids really liked it. Now they are all married and have raised, or some are still raising their own families now. I forgot about it until my husband asked for it the other day. Of course we only did a few buns and saved the rest of the tuna mix for later.

★★★★★ 2
serves approx. 8
prep time 15 Min
cook time 15 Min
method Saute

Ingredients For tuna mushroom soup sandwiches

  • 1 can
    cream of mushroom soup, (undiluted or cream of celery)
  • 2 cans
    tuna, packed in water. i like kirkland brand from costco.
  • 1
    medium sweet onion
  • 1
    medium green pepper
  • 1
    small stalk of celery
  • salt & pepper to taste
  • 1 pkg
    hamburger buns

How To Make tuna mushroom soup sandwiches

  • 1
    Heat oven to 350 degrees. Drain tuna well. (I like Kirkland brand from Costco, it is really a solid white meat tuna.) I even rinse it in cold water and drain again. I like to get all the sodium out. We really have to watch that.
  • 2
    Chop the green pepper, celery and onion. To your taste. You will understand as you do this. Then saute them in a little oil until tender.
  • 3
    Add the well drained tuna, soup and mix well, stir until bubbly and cooked down but not dry.
  • 4
    Place buns on cookie sheet and top with some of the tuna mixture on the bottom half of a bun and top it with the top half of the bun. Repeat until all the buns or all the tuna is used. Or until you have done as many as you want. I don't use all of the mixture at one time, then refrigerate the leftover mix until another day.
  • 5
    Bake about 10 to 20 minutes until top of bun is toasty and light brown. THEN ENJOY a delicious hot tuna sandwich.

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