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Tuna Velvet Casserole

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Ingredients
  Water 4 Cup (64 tbs)
  Salt 1⁄2 Teaspoon
  Vegetable oil 1 Teaspoon
  Elbow macaroni 1 Cup (16 tbs) (Uncooked)
  Cream cheese 1 Cup (16 tbs), softened
  Condensed cream of celery soup 1 Can (10 oz)
  Tuna fish 1 Can (10 oz), drained, flaked
  Chopped onion 1⁄4 Cup (4 tbs)
  Frozen carrot 1 (Thawed)
  Walnuts 1⁄4 Cup (4 tbs), chopped
  Salt 1⁄8 Teaspoon
  Pepper white To Taste
  Paprika To Taste (For Garnish)
Directions

Bring water to a rapid boil in a heavy 2 quart saucepan.
Add 1/2 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Drain.
Set aside.
In a large bowl, blend cream cheese and soup.
Fold in cooked macaroni, tuna, onion, peas and carrots, walnuts, 1/8 teaspoon salt and pepper.
Butter a 1-1/2 quart casserole.
Spoon macaroni mixture into casserole.
Sprinkle with paprika.
Place in cold oven.
Set temperature control at 350°F (175°C).
Bake 25 minutes until golden.
Makes 4 servings.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood

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