Tuna Casserole


“Tuna casserole is a casserole mainly composed of egg noodles and canned tuna fish. The casserole is often topped with potato chips or canned fried onions. It is a common dish in some parts of the United States of America. Tuna casserole is convenient in that it can be prepared using no fresh ingredients.Also a common dish in most parts of Australia this dish is usually called Tuna mornay, though some call it Tuna casserole and is served with a Mornay sauce (Bechmael with cheese added, or cheese sauce). Peas and corn are usually added. Additionally wheat pasta is used rather than egg noodles.” – Wikipedia

Recipe adapted from Wikipedia

500 g egg noodles, cooked and drained
1 can cream of celery (or mushroom, chicken) soup
2 small cans water-pack tuna,
or one large can, drained and flaked,
or 500ml (a pint) of white sauce
2 cups fresh or frozen broccoli flowers
(or chopped bell pepper or mixed vegetables)
steamed in microwave or boiled until bright green
1 can drained chopped Mushrooms (Optional)
1 peeled chopped cooked onion (Optional)
2 cups sharp cheddar cheese, grated and divided in half.
1 t. minced garlic
1 T. Dijon Mustard ( Optional)
1/2 cup mayonaise
1/2 cup milk
2 T. butter
salt, pepper and herbs to taste
I don’t add salt as there is already salt added to the soup.

Combine all ingredients including 1 cup of the cheddar. Spoon noodle mixture into a large casserole dish and top with the remaining cup of cheese. Bake for 30 minutes at 375 Degrees Celcius. Makes 3-4 servings

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