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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Another recipe from our handwritten family cookbook-this one is from my great aunt Olivia (nicknamed Cooter). I never get to make it, since the only person in our house who likes tuna casserole OR anything with mushrooms in it is me, but it's delicious. Ingredients:
2 bell peppers, chopped fine |
2 onions, chopped fine |
4 stalks celery, chopped fine |
2 (6 ounce) cans tuna, drained |
2 (10 1/2 ounce) cans cream of mushroom soup |
2 eggs |
1 cup breadcrumbs |
1 tablespoon butter |
black pepper |
1/4-1/2 cup grated cheddar cheese (optional) |
Directions:
1. Saute peppers, onions and celery in butter until soft.
2. Mix all ingredients (including what you just sauteed) well except bread crumbs.
3. Pour into greased casserole dish and sprinkle bread crumbs and cheese (if using) over top.
4. Cook at 350 degrees F until it starts to bubble and the bread crumbs begin to brown (about 25-35 minutes).
5. Serve and enjoy!
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