Tuna Casserole

19 Mar

As a child my family’s menu consisted of two choices: take it or leave it.
-Buddy Hackett

This is a dish I ate allll the tiiiime growing up, and still make. I always keep these ingredients in my pantry. It’s quick, easy and filling. Just beware when serving – I always overestimate how much I can actually eat! This recipe is also great for leftovers as it reheats well. You can substitute albacore tuna for the chunk light, but the mushroom soup tones down the fishy taste enough that I say go for the cheap stuff 🙂

This is a basic recipe, so feel free to add any other ingredients that sound interesting. Like peas maybe… peas were banned from my house growing up as my mother hated them, but now I always have a bag in my freezer because they’re just so easy to throw into anything at the last minute.

1 (12 oz.) can chunk light tuna (water-packed), drained
1 (14.5 oz.) can cream of mushroom soup
1 cup milk (half of soup can)
2 cups white rice
Chow Mein noodles, to sprinkle

Prepare rice. Combine tuna, cream of mushroom soup and milk in a medium saucepan over medium heat and cook, stirring occasionally, until milk reduces slightly and sauce turns gray, about 10 minutes. Pour sauce over rice and top with chow mein noodles.

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One Response to “Tuna Casserole”

  1. Lillian August 5, 2010 at 10:13 pm #

    You will be proud to know that I now have peas in my freezer as well! Don’t use them, except in the Indian recipe from our class 😉

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