Tuna Casserole. This little gem has been around for a long time. Makes you think of the 1950s with a woman wearing a dress, high heels and an apron making dinner for her hubby. Honey, I’m home!
This is my modern version of the standard Tuna Casserole – and as they say in the 50’s, “It’s Swell”.
Preheat oven to 375F.
In a saucepan, on medium high heat, mix soup, milk, and peas and carrots. I like to use the bag of frozen peas and carrots where the carrots are in little squares. So cute.
Bring to a boil, stirring occasionally.
Add uncooked rice and drained tuna. Mix lightly.
Pour half of the mixture into a well greased casserole dish. On top of this, lay 2 slices of Swiss cheese. Pour remaining tuna mixture on top of the Swiss cheese slices. Top with 2 more slices Swiss cheese. Cover top of the dish with foil and bake at 375F for 20 minutes.
Remove foil and bake another 8 minutes. Watch your oven, as times really do vary. You might need to leave it in for 10 more minutes or take it out earlier.
Top should look ooey and gooey and swell looking!
You must be logged in to post a review.
“Darling Sally” hit the jackpot with this one! It’s easy! It’s tasty! It’s easily slimmed down, if that’s where you’re at! I added some fresh herbs along with a bit of garlic. You’d think my Hungarian hubby was Italian for the way he LOVES garlic. LOL I’m looking at making this with shrimp and mixed veggies next. YUM
Prep: Cook:
Serves: 8 Level: Easy
by Kendall Smith in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
Sarah on 6.14.2011
Hey Sally. Your recipes look amazing! I can’t wait to try the tuna cassrole. I would like you add you as a friend but I am new to this. I have no idea where to start.