Friday, January 16, 2015

Tuna Casserole

A friend of mine is looking for a good tuna casserole recipe.  I don't know that mine is any better than anyone else's, but we like it. 

Tuna Casserole

8 oz. egg noodles
1/2 medium onion, diced (OR 2 T. dried minced onion)
1 clove garlic, minced (OR 1 t. garlic powder)
2 7-oz. cans tuna fish
1 2-oz.  jar diced pimentos
2 cans cream of mushroom soup (I use the boxed soup from Pacific Natural Foods, or you could use three cups of homemade white sauce and 1 cup diced mushrooms)
2 cups shredded cheddar cheese

Preheat the oven to 375.  Grease a 9x13 baking dish.

Boil the noodles in salted water according to package directions; drain and set aside.

If using fresh onion and garlic, saute onions (and mushrooms if adding fresh to homemade white sauce) over medium heat in a little bit of olive oil until soft.  Add the garlic and cook a few minutes more. 

In a large bowl, mix tuna, soup or white sauce, onions and garlic (sauteed or dried), and pimentos until well mixed.  Stir in noodles until combined.

Spread evenly in baking dish.  Sprinkle cheese over the top.  Bake for 35 - 45 minutes, or until bubbly throughout. 

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