Tuna Casserole

 

Tuna Casserole Pic

In our family, Fridays in Lent means no MEAT!  That is not always an easy sacrifice, however it does allow us to try out some new recipes or in this case….not so new recipes – Tuna Casserole.

Like most kids, I never liked tuna casserole when I was young.  When my mom made it for dinner, I ate a few bites, played with it a bit, but filled up on bread. Now, as an adult, I really enjoy tuna casserole especially the one I grew up eating when I was a child.  If you’ve never liked tuna casserole, try this one out.  It’s a keeper!

The secret to this recipe is the French fried onion rings!

Ingredients:

  • 2-3 Cans of White Tuna (broken up)
  • 1/2 box of Rotini Noodles (cooked)
  • 1 Can of Cream of Mushroom Soup
  • 1 Bag of Frozen Broccoli Florets (use 3/4 of bag)
  • I Medium Onion (chopped)
  • 1/2 Cup of Butter or Margarine
  • 3/4 Cup of Milk
  • 1 Can of French’s Fried Onion Rings
  • 1/2 Tablespoon of Italian Seasoning
  • Sea Salt (because we love it)
  • Pepper to taste

Directions:

  1. Preheat oven to 350 degrees. Saute the onion in butter over medium heat until tender.  Meanwhile, cook pasta according to package directions and during the last 4 minutes of cook time, add the broccoli.
  2. Add the cream of mushroom soup to the onions along with the milk.  Slowly stir together while adding salt, pepper, and the Italian seasonings. Continue to simmer on low for a while.
  3. In a large corning ware bowl, add the pasta and broccoli mixture.  Break up tuna and add to the pasta.  Pour the onion soup mixture into the bowl and gently mix all together.
  4. Cover and bake for 20 minutes.  Then, add the fried onion rings on top for another 5-7 minutes.

Enjoy!

 

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