I started with "Best Tuna Casserole" from allrecipes.com, but of course I'm constitutionally unable to make a recipe as written, so I will share the modifications. You can go look up the original if you please.
Denise's Best Tuna Casserole
16 oz pasta, cooked al dente and drained
1/2 cup finely diced celery
1/4 cup chopped red onion
1/2 cup diced mixed sweet peppers (red and green is nice)
1/4 cup chopped mushrooms
1 cup shredded mixed cheeses (mine were holiday leftovers)
2 small cans tuna, drained
1 can cream of celery soup
1 can cream of onion soup
fresh ground pepper to taste
1 cup shredded cheddar cheese
1 cup crunchy fried onion topping (or potato chips)
Mix all but the last two, pour into a 9"x13" pan. Top with cheese, then crunchies, bake 15-20 min at 425°F.
The two cheeses I mixed in were flavored monterey jack - one with leek and mushroom, one with salsa. I had 2-3 ounces of each left over from holiday snacking. Swiss, cheddar, colby, or any other shred worth cheese would work, too.
Denise
(1/7/10)
Comments:
Well, duh, Debbi! make half a casserole! That recipe is easy to halve - one can of soup, one can of tuna, half a pkg of noodles, etc. Put it in a 2 qt casserole dish (or 8" or 9" square or a 9" round cake pan) to bake. I was all out of 9"x13" when I made mine, so it went into two smaller pans anyway.
Or make the whole recipe and divvy it up into individual portions without the crunchy stuff and freeze them. The 10-oz pyrex dishes come 4 to a package and cost just a few bucks.
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