This is an adoptee recipe. Larry (My Hubby) likes the old fashioned Tuna casserole once in a while, so I thought I would give this version a home in my recipe box. And there are a few different ingredients so I can tweak it some :)
serves2 to 4
prep time30 Min
cook time25 Min
egg noodles, cooked in salted water and drained
seasoned salt, ( i prefer johnny's)
IF YOU LIKE YOUR TUNA CASSEROLE WITH STRONGER TUNA FLAVOR, USE CHUNK LIGHT TUNA, FOR MILDER, USE ALBACORE, EITHER ONE SHOULD BE WATER PACKED
1- 2 can
6 oz tuna, drained and flaked (reserve the juice)
cream of chicken soup (about 6 oz.)
mild curry powder
green pepper, chopped
water chestnuts, chopped
3 to 4 oz
grated sharp cheddar cheese
triscuit crackers crushed ( i used rosemary and olive oil flavored)
2 to 3 Tbsp
How To Make
Preheat oven to 350°
Cook the noodles to al dente in salted water, then drain. In a 2-quart casserole sprayed with cooking spray, combine noodles, thyme and salt. Set aside.
Mix together the soup, milk, curry powder and 3-4 Tbsp. of the reserved juice in a medium saucepan and heat over med low, stirring until smooth.
Add celery, green pepper, water chestnuts, onions, mayonnaise, peas and the cheese. Continue to stir until cheese is melted.
Add flaked tuna and cooked noodles to the cheese sauce in the saucepan and mix gently but thoroughly. Return to the casserole.
Crush the Triscuit crackers into small to medium sized crumbs. Melt butter in a small bowl and add crumbs stirring to coat. Top the casserole with crumbs and sprinkle with almond slices.
Bake for about 25 minutes until hot and lightly browned.
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