perfect tuna casserole
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985 and does not contain any noodles. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients.
yield
2 -3 servings
prep time
10 Min
cook time
30 Min
method
Bake
Ingredients For perfect tuna casserole
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1 cansoup option (10 1/2 oz / 298 g)
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1/4 cmilk
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1 cantuna in oil, drained, (about 7 oz / 185 g)
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2hard boiled eggs, chopped
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1 cvegetable option, cooked, drained
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1topper option
- SOUP OPTION - USE 1 ITEM
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condensed cream of mushroom soup
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condensed cream of onion soup
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condensed cream of shrimp soup
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condensed new england clam chowder
- VEGETABLE OPTION - USE 1 ITEM
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peas
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cut green beans
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cut broccoli
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whole kernel corn
- TOPPER OPTION - USE 1 ITEM
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1/2 cpotato chips, coarsely crumbled
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3 sliceamerican cheese, cut in slivers, or 1/2 cup shredded
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1/4 ctoasted slivered almonds
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1medium tomato, sliced
How To Make perfect tuna casserole
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1Preheat your oven to 180° C (350° F), get out a 1 quart casserole.
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2To the casserole, add the Soup Option and milk, stir until well mixed. (I used cream of mushroom soup.) -
3Stir in the tuna, eggs, and Vegetable Option. (I used the corn.)
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4Bake uncovered for 25 minutes.
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5Stir casserole, top with Topper Option, bake 5 more minutes. (I used the shredded cheese.)
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6Serve with sides of your choice, enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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