Thursday, March 12, 2009
Creamy Tuna Casserole -- In Honor of Case Lot Sales
The case lot sales have begun in my neck of the woods and I just came home with around 20 cans of tuna fish. So yes, Tuna Casserole may be a cliche food storage meal but my family considers it comfort food. Weird, I know. I have tried several recipes over the years in an effort to find the right combination of tuna, creaminess and flavor. Once I modified this recipe, originally by Kraft, I never turned back. I never cease to be amazed at how excited my husband and children become once they get a glance of tuna casserole. I am equally astonished at how many times I go back for seconds.
1/2 Tb garlic powder
1/8 C minced dried onions
1/2 tsp salt
dash of pepper
1 Can cream of mushroom soup
1 1/2 C of milk
1 C frozen peas
2 Cups cooked rice or 1 1/2 cups of instant rice, uncooked
2 cans (6 oz each) of tuna
1 1/2 cups shredded cheddar cheese, divided
1/4 C seasoned bread crumbs
1 Tb margarine or butter
Preheat oven to 375 degrees.
Mix soup milk and peas in medium saucepan. Bring to boil on medium-high heat, stirring occasionally.
Add 1/2 C cheese, tuna, rice, onions, and seasonings. Mix lightly and spoon into 2 quart casserole dish. Sprinkle with cheese. Top with breadcrumbs and dot with butter.
Bake 20 minutes or until heated through.