Yummy in the Tummy Tuna Casserole
Yummy in the Tummy Tuna Casserole

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, yummy in the tummy tuna casserole. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

The end reult was a very yummy tuna casserole. I would suggest, however, that you mix all the cheese in the casserole as it dries out to quickly on the top. Vegetarian tuna casserole is a really delicious alternative to traditional vegetarian tofu casserole.

Yummy in the Tummy Tuna Casserole is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Yummy in the Tummy Tuna Casserole is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have yummy in the tummy tuna casserole using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Yummy in the Tummy Tuna Casserole:
  1. Take ingredients
  2. Take 1 lb pasta-preferably small shells or spirals. something that holds the sauce
  3. Take 5 cup water
  4. Prepare 1 medium white onion diced
  5. Make ready 2 stalks of celery chopped
  6. Prepare 2 can chunck light tuna
  7. Take 1 can cream of mushroom soup
  8. Take 1 can cream of chicken soup
  9. Make ready 1 cup of milk
  10. Make ready 1/2 lb shredded cheese - sharp cheddar works great here
  11. Get 1 tbsp black pepper
  12. Take 1 salt to taste
  13. Take 1 bag frozen petite green peas

This casserole is great to take to potlucks because the dish always comes back empty. You can vary the ingredients in many ways. My favorite is elbow macaroni, tuna, wine, cheddar, dill AND mustard and buttered breadcrumbs. The wine especially gives it a nice zip.

Steps to make Yummy in the Tummy Tuna Casserole:
  1. preheat oven to 400°F
  2. Take 5 cups of water and 2 teaspoons of salt in large pot. bring to a boil and add pasta. cook till al dente. then drain water
  3. In a large bowl add, onion, celery, tuna, cream of mushroom, cream of chicken, milk, pepper and salt to taste. mix until comnined well. stir in cooked pasta
  4. lightly oil baking pan, pour in cassserole mixture and top with cheese.
  5. cover pan with foil and bake for 25 minutes. then uncover and bake for 15 minutes or until cheese gets a light golden color.
  6. cook peas on the side and top it on serving for added color. dont suggest cooking peas in casserole as they overcook. preferably frozen over canned.
  7. top with paprika after cooking for added color and enjoy

I haven't been able to find one. I remember an auntie making this when I was a child and cannot duplicate it. Spray a glass casserole dish with vegetable oil or lightly grease. In a large saucepan, saute onion and celery in the butter or olive oil.. This classic Tuna Casserole is loaded with a homemade cream sauce and tender noodles.

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