Arielle's Favorite Tuna Casserole
By
Michelle Waco
@Mommydiva
1
This is a favorite in my household. My kids love it (named after my daughter although I have been making versions of it since my teens). Back then I would make Crescent rolls filled with cheese partially baked then set on top to finish into a filled roll "crust" as it baked. Now, I tend to just sprinkle with cheese and let it bake to save time and bake biscuits on the side. **Note- Sometimes I use 4 cans of tuna and reduce the cheese slightly - depends on our moods and how flaky I think the tuna is. This is the best et to get veggies down my kids some days...LOTS of cheese. LOL. I've added frozen corn when I was low on peas...and it was good. Can sort of play with what you have - and your personal tastes. This is just our basic recipe we typically make. NOT the best for low cal diets or non-cheese lovers....haha
Ingredients
-
3 can(s)white albacore tuna in water (6oz each)
-
2 can(s)(26 ounce each) cream of mushroom soup (low sodium if possible)
-
12 ozbag rainbow rotini pasta
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8 ozbag shredded tillamook sharp cheddar cheese
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8 ozbag kraft shredded four cheese blend
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10 ozfrozen peas (organic preferred)
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1 pinchpepper, to taste
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1 pinchsalt, to taste
How to Make Arielle's Favorite Tuna Casserole
- Cook pasta al dente (9 minutes) or as directed on package. Drain.
- Combine in pot pasta, cream of mushroom soup, tuna, peas, salt, pepper and cheese.
- Mix thoroughly.
- Transfer into a covered casserole dish and bake at 400 degrees for 30 minutes or until bubbly.
- Remove from oven and allow to cool for 5 minutes prior to serving.
- Serving suggestions - serve with crusty bread and salad or green veggie. ;) Enjoy!
