I’ve had this idea In my head for a tuna casserole recipe for awhile now and today I decided to put it on the Sunday night supper menu. Here’s hoping it turns out 😉
Tuna Casserole Recipe Ingredients
- 14 cups macaroni
- 2 tablespoons butter
- 3 stems celery
- 2 green onions
- 1\2 medium yellow onion
- 1 tablespoon minced garlic
- 2 tsp grape seed (or other for frying)
- Tin of tuna
- 1 tin condensed mushroom soup + 1 tin milk
- 3 tablespoons mayonnaise
Cook macaroni as per package directions. Drain and rinse. Set aside
Tuna Casserole Sauce
In a glass bowl or large measuring cup whisk mushroom soup, milk and mayonnaise together. Set aside.
Wash then chop celery and green onions. Peel and dice onion. Mix celery, onions and minced garlic in a bowl.
Heat oil in a pan add vegetables. While frying veggies add salt and pepper. When celery has reached your preferred texture, I kept mine slightly crunchy, set burner to low. Pour in the sauce ingredients. Stir constantly over low heat until sauce begins to bubble slightly. Remove from heat and set aside.
Add the cooked macaroni noodles and mix well with the melted butter. While stirring constantly add the sauce, and cook on low to warm right through.
Tuna Pasta or Tuna Casserole?
If you’re a tad impatient like I was tonight, you can serve the pasta dish as is from the pot.
To finish it off as a true tuna casserole place the pasta in an oven safe dish, sprinkle with seasoned bread crumbs. Bake at 350 F for 20 minutes.
And that’s it for the tuna casserole recipe. Turns out it was really easy and it was very tasty 😋
Thanks for stopping by the I Love Cowichan blog, hope to see you again soon. If you have any recipes you’d like to share please get in touch.
PS – You might enjoy this fun, Easy & Yummy Battered Cucumber Recipe