Saturday, May 16, 2009
Scatteredmom's Tuna Casserole
Tuna casserole was one of the first things I began making when I moved out of my parents house. How could you resist this creamy, cheesy, goodness?
Plus it's pretty cheap and dead easy to make. Here's my version:
2 cans tuna (flaked or chunk, doesn't matter) packed in water, drained
2 1/2 cups of dry macaroni
1 can condensed cream of mushroom soup (I like Campbells)
1/3 cup frozen peas
1/3 cup plain yogurt (2%, not fat free)
salt and pepper to taste
shredded Cheddar cheese (about 1 cup)
Cook the pasta according to package directions. Drain well.
In a large bowl, mix the cooked macaroni, the can of soup (don't add water/milk to it, just throw it in there), and yogurt together in a bowl. Fold in the tuna, peas, and add salt and pepper to taste. I don't usually add any salt, but about 1/2 tsp pepper is yummy.
The yogurt looks a bit strange, I know. I normally would just throw in more of the condensed soup, but I didn't have any so I used yogurt. The result was a dish that was really creamy, and it tasted delicious. Plus yogurt has way less fat then the soup or even sour cream-Jake and Hubs loved it!)
Scrape out into a casserole dish and top with cheese. I like to use an 8x11 inch pan-if it's more shallow, then there's more surface area for cheese and it heats up quicker.
Pop the finished casserole in a 350F oven for about 20 minutes.
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