Yummy in the Tummy Tuna Casserole
Yummy in the Tummy Tuna Casserole

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, yummy in the tummy tuna casserole. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

The end reult was a very yummy tuna casserole. I would suggest, however, that you mix all the cheese in the casserole as it dries out to quickly on the top. Vegetarian tuna casserole is a really delicious alternative to traditional vegetarian tofu casserole.

Yummy in the Tummy Tuna Casserole is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Yummy in the Tummy Tuna Casserole is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook yummy in the tummy tuna casserole using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Yummy in the Tummy Tuna Casserole:
  1. Make ready ingredients
  2. Take pasta-preferably small shells or spirals. something that holds the sauce
  3. Get water
  4. Take white onion diced
  5. Prepare stalks of celery chopped
  6. Get chunck light tuna
  7. Take cream of mushroom soup
  8. Take cream of chicken soup
  9. Make ready of milk
  10. Get shredded cheese - sharp cheddar works great here
  11. Make ready black pepper
  12. Make ready salt to taste
  13. Get frozen petite green peas

This casserole is great to take to potlucks because the dish always comes back empty. You can vary the ingredients in many ways. My favorite is elbow macaroni, tuna, wine, cheddar, dill AND mustard and buttered breadcrumbs. The wine especially gives it a nice zip.

Steps to make Yummy in the Tummy Tuna Casserole:
  1. preheat oven to 400°F
  2. Take 5 cups of water and 2 teaspoons of salt in large pot. bring to a boil and add pasta. cook till al dente. then drain water
  3. In a large bowl add, onion, celery, tuna, cream of mushroom, cream of chicken, milk, pepper and salt to taste. mix until comnined well. stir in cooked pasta
  4. lightly oil baking pan, pour in cassserole mixture and top with cheese.
  5. cover pan with foil and bake for 25 minutes. then uncover and bake for 15 minutes or until cheese gets a light golden color.
  6. cook peas on the side and top it on serving for added color. dont suggest cooking peas in casserole as they overcook. preferably frozen over canned.
  7. top with paprika after cooking for added color and enjoy

I haven't been able to find one. I remember an auntie making this when I was a child and cannot duplicate it. Spray a glass casserole dish with vegetable oil or lightly grease. In a large saucepan, saute onion and celery in the butter or olive oil.. This classic Tuna Casserole is loaded with a homemade cream sauce and tender noodles.

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