Mix up this delicious Tuna Casserole the night before for a quick microwaveable dinner with nutritious peas and green onions and calcium rich Cheddar cheese.
1 can (10-3/4 ounces) condensed cream of celery soup
1 cup 1 percent milk
1 can (6 ounces) water packed albacore tuna
1 cup elbow macaroni
1 cup frozen green peas
1/2 cup green onions
3/4 cup sharp Cheddar cheese
Mix cream of celery soup (undiluted) and milk until smooth.
Add can of drained albacore tuna, 1-cup uncooked elbow macaroni, 1-cup frozen green peas, 1/2 cup chopped green onions and Cheddar cheese; mix well.
Pour into 2-quart baking dish. Cover; refrigerate overnight.
Microwave, covered, on high 15 to 17 minutes or until bubbly. Uncover; sprinkle with 1/4 cup cheese and let stand five minutes or until cheese is melted.
Serve with suggestions: Crisp lettuce wedges and reduced-fat salad dressing. Add sourdough bread. For dessert, top canned mandarin orange sections with toasted coconut.
Variation: Tuna Noodle Casserole
1 can reduced-fat cream of mushroom soup
1/2 cup non-fat or 1 percent milk
1 cup frozen peas or corn
2 cans chunk light tuna, drained
2 cups hot cooked egg noodles
1/2 cup shredded light Cheddar cheese
Stir soup, milk, peas or corn, tuna and noodles in a 1-1/2 quart casserole dish. Bake at 400 degrees for 20 minutes. Stir before serving. Top with cheese.
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