Perfect Tuna Casserole
Perfect Tuna Casserole
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. I made this on 14 May 2022, easy to put together, and delicious. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1 quart)
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ cup milk
- 1 can tuna in oil, drained, flaked, (about 7 oz / 185 g)
- 2 hard boiled eggs, chopped, Shortcut
- 1 cup Vegetable Option, cooked, drained
- Topper Option
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of onion soup
- condensed cream of shrimp soup
- condensed New England clam chowder
Vegetable - Use 1 Item
- peas
- cut green beans
- cut broccoli
- whole kernel corn
Topper - Use 1 Item
- ½ cup potato chips, coarsely crumbled
- 3 slices American cheese, cut into slivers or ½ cup shredded cheese
- ¼ cup toasted slivered almonds
- 1 medium tomato, sliced
Instructions
- Preheat your oven to 180° C (350° F), get out a 1 quart casserole.
- To the casserole, add the Soup Option and milk, stir until well mixed. I used cream of mushroom.
- Stir in the tuna, eggs, and Vegetable Option. I used whole kernel corn.
- Bake for 25 minutes or until hot.
- Stir casserole, top with Topper Option, bake 5 more minutes. I used shredded cheese.
- Serve with sides of your choice, enjoy. I served this with Seasoned Rice II.
Notes
Low cost per serving.
Shortcuts: Hard Boiled Chicken Eggs, Condensed Cream of Mushroom Soup.
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