Tuna Casserole with a Twist
Total time
Author: Merry Citarella
Recipe type: Entree
Cuisine: American
- 2 14 oz cans tuna, drained
- 1 pound macaroni pasta, cooked according to package directions, al dente
- 2 cans cream of mushroom soup (you can use 1 with more milk if preferred)
- 1 cup of milk (or more as needed)
- 1 cup cup chopped celery
- 1 chopped onion
- 1 cup cauliflower, chopped in small bite size pieces
- 1 cup roughly sliced spinach leaves (stems trimmed)
- ½ cup sliced olives
- ½ cup cheddar cheese, diced or grated
- ½ cup grated cheddar
- Preheat oven to 350.
- Pan spray a 9x13 baking pan.
- Cook pasta, very al dente, according to package directions.
- Assemble ingredients, and chop vegetables.
- In a large mixing bowl, whisk or stir soup and milk until well mixed.
- Add onion, celery, and olives.
- Add cauliflower and spinach.
- Gently stir in the ½ cup diced cheese.
- Add cooked pasta.
- Pour into baking pan, then add the tuna.
- Fold in tuna just enough to blend.
- Sprinkle with ½ cup grated cheese.
- Bake 45 minutes to 1 hour, until the top is browning and the casserole is bubbling.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/tuna-casserole-recipe/
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