Perfect Tuna Casserole

Perfect Tuna Casserole

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 125.
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.
Prep Time 15 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

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

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