Tuna Casserole
Tuna Casserole
1 Tbsp. butter
1/2 cup onion (diced)
1 can cream of mushroom soup
1/2 cup milk
8 oz. frozen peas
1 (6-ounce) can tuna packed in water or oil (undrained)
1 cup buttered bread crumbs
8 ounces packaged wide noodles (cooked al dente)
1 tbsp. vegetable oil
Preheat oven to 400 degrees. Grease a baking dish with vegetable oil. In a pan on the stove, saute the onion in butter until it is soft. Add in the mushroom soup, milk and peas; bring to a simmer, stirring to dissolve soup. When it is boiling, turn off the heat and fold in the tuna, gently with liquid. Add in the cooked noodles and toss to coat in sauce. Add to the baking dish and top with bread crumbs. Bake for 35-45 minutes until topping is lightly and browned and heated. Serve.
*Johnna’s tip: Tuna is such a good source of protein and their are a lot of different ways to incorporate in your diet. Try this casserole, tuna salad (*of course…), tuna by itself (*just sprinkle on a little salt and pepper and you have a pretty good snack;-), tuna with crackers and tuna sandwiches (*tuna melts are in this family…). Send us some more great ideas for what to do with tuna @ johnnaknowsgoodfood@gmail.com.
1 Tbsp. butter
1/2 cup onion (diced)
1 can cream of mushroom soup
1/2 cup milk
8 oz. frozen peas
1 (6-ounce) can tuna packed in water or oil (undrained)
1 cup buttered bread crumbs
8 ounces packaged wide noodles (cooked al dente)
1 tbsp. vegetable oil
Preheat oven to 400 degrees. Grease a baking dish with vegetable oil. In a pan on the stove, saute the onion in butter until it is soft. Add in the mushroom soup, milk and peas; bring to a simmer, stirring to dissolve soup. When it is boiling, turn off the heat and fold in the tuna, gently with liquid. Add in the cooked noodles and toss to coat in sauce. Add to the baking dish and top with bread crumbs. Bake for 35-45 minutes until topping is lightly and browned and heated. Serve.
*Johnna’s tip: Tuna is such a good source of protein and their are a lot of different ways to incorporate in your diet. Try this casserole, tuna salad (*of course…), tuna by itself (*just sprinkle on a little salt and pepper and you have a pretty good snack;-), tuna with crackers and tuna sandwiches (*tuna melts are in this family…). Send us some more great ideas for what to do with tuna @ johnnaknowsgoodfood@gmail.com.
Picture source: http://www.kraftfoods.com/kf/recipes/RecipeAllRatings.aspx?cm_re=1-_-1-_-RecipeRating&recipe_id=52470
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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