When I think of tuna casserole, its reminiscent of childhood. My mom used to make it often when I was growing up and I remember loving it. I hadn’t had it in a long time until I was pregnant with Markus and was eating fish again. In case you didn’t know, I stopped eating finish 16 years ago after a horrible allergic reaction to shellfish while living in Belgium.
This recipe is very simple, with simple ingredients and probably ingredients you have already at home. You can probably add other vegetables or whatever you have on hand in your fridge or pantry. It’s delicious and quick.
1 1/2 cups elbow macaroni (or any short pasta)
1 can of tuna
1 can mushroom soup plus 1/2 can of water or milk (you can use a small or large can)
1/2 onion, cut in small
2 or 3 stalks of celery, chopped
grated cheese of your choice
salt and pepper
- Cook pasta per instructions. While pasta is cooking mix the tuna, mushroom soup, water or milk, onion and celery. Season with salt and pepper.
- When pasta is done mix with the rest of the ingredients. Place in a 9 x 13 casserole dish, lightly greased. Sprinkle with cheese and breadcrumbs. You can put a few pieces of butter over the breadcrumbs to make a gold crust.
- Bake at 350F for 25-30 minutes, until cheese is melted and breadcrumbs have a golden crust.
- Sprinkle with more cheese on top and enjoy with a salad. Enjoy!