mary grubbs tuna cashew cassarole
Growing up in Northern California, my family had a summer cabin at the beach. We had lots of friends at the cabin, and Mary and Walter Grubbs, were neighbors that were more like family! Mary taught my mom and me this recipe when I was about 5 or 6. I still make it today. Mary and Walter are not longer with us, but I remember talking their ears off as a little one, and they were ever so patient with this chatty cathy! Thank you Mary, Thank you Walter!
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prep time
30 Min
cook time
30 Min
method
Stove Top
yield
4 to 6
Ingredients
- 1 tablespoon butter, melted
- 2 tablespoons bell pepper, finely chopped
- 1/4 cup finely chopped white or yellow onion
- 1 cup thinly sliced celery
- 3/4 cup tuna, in oil
- 1 1/4 cups white sauce
- 1/2 cup whole milk
- 1 cup chow mein noodles
- 1/2 cup salted cashews, toasted
- - salt and pepper to taste
- 3 cups cooked long-grain white rice
How To Make mary grubbs tuna cashew cassarole
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Step 1prep your veggies, then when ready melt the butter in a frying pan and sweat the onions and peppers in the butter.
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Step 2I open and drain off the excess liquids from my tuna! Then I add the tuna to the onions, peppers and celery to help bring up the full body of the flavors.
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Step 3I will make up a quick white sauce on the stove and add it to the celery, onion, peppers and tuna. Tossing them together. Then I add in the cooked white rice until well coated with the white sauce. I transfer the casserole to a 1 1/2 quart casserole pan, top with toasted cashews and chow mein noodles, and bake at 350 for about 30 minutes. Or until hot and bubbly!
- 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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