A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Creamy Tuna Casserole
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- #7343
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 small package egg noodles
1 teaspoon table salt
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 cup half & half or milk
1 can condensed cream of mushroom soup
8 ounces cream cheese
1 large can solid pack tuna in water
OR
2 small cans solid pack tuna in water
saltine crackers, finely crumbled, or, unseasoned bread crumbs
1 cup grated sharp cheddar cheese
directions
Cook noodles in water to cover in which 1 tsp. table salt has been added, until al dente -- see directions on the package. Drain into colander and keep hot until needed over boiling water.
For Sauce: Melt butter over low heat. Add flour to butter, stirring in well. Season with salt, black pepper and paprika. Heat mixture over medium heat for several minutes, but do NOT brown. Add half and half or, milk, stirring in well. Do NOT boil. Stir until thickened.
Add mushroom soup, along with cream cheese cut up in blocks, stirring in well. Add a bit more half & half or milk if sauce is too thick. Break up solid pack Tuna and add it along with water in can(s).
Fold sauce and noodles together and pour mixture into a buttered 13 x 9 x 2-inch baking dish. Crumble saltine crackers on top or sprinkle with unseasoned bread crumbs. Bake at 375 degrees F for 45 minutes.
Sprinkle cheddar cheese on top just before done and allow to melt. Serve hot! Enjoy!
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 15, 2007
My family loved this recipe. It fits in perfectly with our low carb diet!
January 18, 2007
We're not rating this recipe high because it was so delicious and innovative, but rather because we modified it to be lower fat/carb and it held up well! We used low carb macaroni (Dreamfields), 2% milk Velveeta cheese, 98% fat free cream of mushroom soup, and egg substitute. We were impressed, it tasted VERY close to what regular tuna casserole tastes like but with lower fat and carbs. You can omit the green olives or substitute black olives, or green chilies for more of a kick.