I remember the first time I had tuna casserole. My mom got the recipe from a lady at church. I thought it was great because that recipe had sour cream and onion potato chips sprinkled on top. And in our house that was a treat! My version does not have the chips, but that doesn’t mean you can’t add them!
Serve with sliced tomato and pickles.
Serves 4.
INGREDIENTS:
1 tbsp Butter, melted
1 Small onion, diced
1 can Flaked tuna
1 can Cream of chicken soup
½ cup Water
1 cup Frozen peas
1 ½ cup Uncooked elbow macaroni
½ tsp Ground black pepper
1 cup Grated cheddar cheese
2 tbsp Butter, melted
½ cup Fine breadcrumbs
DIRECTIONS:
- Preheat oven to 375° F.
- Boil water for macaroni. Once water is boiling, cook macaroni for about 7 minutes.
- Meanwhile, melt one tablespoon butter in cast iron pot or frying pan.
- Add diced onion and cook a couple minutes until onion is soft.
- Add tuna, soup, water, frozen peas, and pepper to onions and mix.
- Prepare breadcrumbs by melting two tablespoons of butter (I put the butter in a liquid measuring cup and microwave for a few seconds.) Then add breadcrumbs and stir with a fork until well coated.
- When macaroni is ready, drain and add to tuna mixture and stir together. If using a frying pan, transfer mixture to a greased casserole.
- Top with cheese and breadcrumbs.
- Bake, uncovered, until golden brown – about 30 minutes.
Enjoy!
You may also enjoy these recipes:
Chicken and asparagus casserole
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