evelyn's tuna casserole

Name: Evelyn's Tuna Casserole
Prep time: 30 min
Cook time: 30 min
Ingredients: 1/4 pound(s) butter; 1/2 cup(s) flour; 1 quart(s) skim milk; 2 cup(s) shredded cheddar cheese; 9 slice(s) american cheese; 1 tablespoon(s) dry mustard; - salt and pepper; 1 can(s) cream of mushroom soup, fat-free; 1/8 cup(s) onion flakes, dehydrated; 2-3 can(s) tuna, packed in water; 1 pound(s) small pasta - like shells or elbows; - seasoned croutons

(1 rating)

review

Recipe by

Susan McGreevy

@smcgreevy

Port Jeff Station, NY

This recipe is from my childrens' grandmother. It was a favorite of their dads and now a favorite of theirs.

(1 rating)

prep time 30 Min

cook time 30 Min

Ingredients For evelyn's tuna casserole

1/4 lb

butter
1/2 c

flour
1 qt

skim milk
2 c

shredded cheddar cheese
9 slice

american cheese
1 Tbsp

dry mustard
salt and pepper
1 can

cream of mushroom soup, fat-free
1/8 c

onion flakes, dehydrated
2-3 can

tuna, packed in water
1 lb

small pasta - like shells or elbows
seasoned croutons

How To Make evelyn's tuna casserole

1
Melt butter in heavy bottomed dutch oven. Whisk in flour until fully absorbed and slowly whisk in milk. Sauce will be thin.

2
Prepare pasta and set aside.
3
Add shredded cheese, mustard, salt and pepper, soup and onion to white sauce. Heat until cheese is melted.
4
Flake drained tuna into white sauce. Mix in pasta.
5
Cover with cheese slices and then croutons. Spray with Pam cooking spray. Bake at 350 degrees uncovered for 20 to 30 minutes.
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evelyn's tuna casserole

Ingredients For evelyn's tuna casserole

How To Make evelyn's tuna casserole

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