Noodle-less Tuna Casserole
Janet Greone's
No Noodle Tuna Casserole
There is no extra step in this recipe for boiling water, cooking noodles, draining and mess. Just put everything in a pan for the stovetop or a baking dish for the oven. Serve it over biscuits, toast, crisp Chinese noodles or (my favorite for a healthier plate) shredded cabbage or spiralized zucchini.
Make it ahead and keep it cold to bake or nuke up to two days later. Double it for a potluck. Vary it by adding different vegetables or none at all. IT's best to use low-sodium condensed soups, then add salt if needed and pepper to taste.
1 can cream of celery soup
1 can cream of mushroom soup
½ soup can dry sherry OR
½ soup can milk
1 bunch scallions, trimmed and sliced
8-ounce can mushroom pieces, drained
½ stick butter, melted
2 cans, 10 ounces each, albacore tuna, undrained
Optional topping:
1/4 stick butter
About ½ cup bread crumbs
Whisk soups with sherry or milk until smooth. Stir everything else in a pan and heat gently or and mix it in a bowl and turn out into a buttered baking dish to bake at 375 degrees until it’s bubbling. To make the crumb topping, melt butter in a small skillet and add bread crumbs until they’re toasty. Serves 6.
See new shortcut recipes every week from Janet Groene at https://campandrvcook.blogspot.com
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