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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I don't make many dishes that use condensed canned soup as a base. I'm not judging, I know that many a good casserole gets thrown together using cream of mushroom, cream of celery, or cream of chicken soup. I just didn't grow up eating many of those casseroles. In fact, tuna noodle is the only casserole I remember eating as a kid, other than mac and cheese. As I learn more about cooking, I find that I generally prefer creating things from scratch, using whole ingredients rather than processed ones. But certainly not always! Ingredients:
1 1/2 cups dry elbow macaroni |
1/4 cup italian seasoned breadcrumbs (or 1 cup of french fried onions) |
1 (10 1/4 ounce) can 98% fat free cream of celery soup |
1/2 cup light mayonnaise |
3/4 cup evaporated milk |
1 cup grated cheddar cheese, divided |
1/2 cup frozen peas and carrot |
1/2 small onion, finely chopped |
4 ounces mixed mushrooms, drained |
1 teaspoon black pepper |
1 (7 ounce) can tuna, with juice |
Directions:
1. 1. Cook noodles to al dente in boiling salted water; drain well.
2. 2. Preheat oven to 325°F.
3. 3. Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese and all of breadcrumbs.
4. 4. Sprinkle reserved cheese over the top, then add bread crumbs (or french fried onions).
5. 5. Bake for 30 minutes.
6. 6. Serve hot.
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