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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is the tuna casserole my mom always made. Feel free to add any extra spices/herbs as my mom didn't use much other than salt and pepper. Ingredients:
1 1/2 cups elbow macaroni |
2 tablespoons chopped onions (i usually use more) |
3 tablespoons butter |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (6 ounce) can tuna, drained |
1/2 teaspoon salt |
1/2 cup evaporated milk |
1 1/2 cups grated cheddar cheese |
1/3-1/2 cup crumbled potato chips (optional) or 1/3-1/2 cup breadcrumbs (optional) |
Directions:
1. Cook macaroni in boiling water until tender; drain.
2. Combine macaroni, onion, butter, mushroom soup, tuna, salt and milk. Put in 8 x8 casserole dish.
3. Sprinkle with grated cheese and crumbled potato chips or bread crumbs if desired.
4. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake an additional 5 minutes.
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