Here's just a quick post for a quick recipe. I live in the land of 10,000
This recipe came from my sister. For years, I wouldn't even try it. Tuna Casserole? It sounds like school cafeteria food. I was the fool, however, for this is truly a hot, bubbling, dish of comfort food...and it's topped with lots of crunchy canned French-fried onions. Yum.
Ultimate Tuna Casserole
- 1 (7 oz) package macaroni, cooked per package directions
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 (7.06 oz) pouch albacore tuna in water
- 1/2 cup milk
- 1 (9 oz) package creamed spinach, or 1 (12 0z) package spinach soufflé, thawed
- 1 1/2 cups french-fried onions
Preheat oven to 350 ° F.
Spray a 2 quart casserole dish with cooking spray and set aside.
In large bowl, combine macaroni, soup, sour cream, tuna and milk. Add salt and pepper to taste.
Spoon half of macaroni mixture into casserole dish. Spread with creamed spinach, and then top with remaining macaroni.
Cover and bake for 55 minutes or until casserole is bubbling.
Take from oven, remove cover, and top with French-fried onions. Bake for an additional 5 minutes.
If I don't have a package of creamed spinach, I make my own. Remember to set aside extra onions--if you reheat any leftovers, put some fresh onions on the top.