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Tuna Casserole

flexapleaser's picture
Cooking With Butler - Michael Butler The Rock and Roll Chef
Ingredients
  Sharp cheddar cheese 1 Pound
  Yellow onion 1 Large, chopped finely
  Fresh mushrooms 8 Ounce
  Broccoli 1 Pound
  Wide egg noodles 12 Ounce
  Cream of mushroom soup 1 Can (10 oz)
  Cream 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Tuna 2 Can (20 oz), in oil
  Kosher salt 1 Tablespoon
  Butter 2 Tablespoon
  Saltine crackers 1 Pound
Directions

GETTING READY
1. Heat oven to 400 degrees Farenheit.
1. Boil about 6 cups of water with the salt thrown in.
2. Wipe the mushrooms with a damp cloth. Remove the stems and slice them.
3. Chop the onions, broccoli and shred the cheese.

MAKING
4. Saute the mushrooms in a dry pan on medium heat. When the mushrooms are cooked, remove from heat and set aside.
5. Drop the butter in the pan.
6. Add the onions and saute for 5 minutes.
7. In the pan of boiling water, drop the pasta.
8. Just 2 minutes before the noodles are done add the broccoli. Drain pasta and noodles after 2 mins.
9. Drain the canned tuna.
10.In a large baking dish, empty the drained noodles and broccoli.
11.Add tuna, onions, mushrooms, cheese, milk and cream and mix it in.
12.Top with the crushed saltine crackers and bake in the oven for 30 minutes or until it is browned on top.

SERVING
13.Serve hot with a dash of freshly ground black pepper.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Cook Time: 
30 Minutes
Servings: 
8

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