This recipe takes me back. My step-mom use to make this when I was a kid and I loved it. I am not sure this is the same recipe she used...but it's pretty close and it was YUMMY! Joel wasn't very excited when I told him we were having Tuna Casserole for dinner...he he. BUT...once he tried he is was quite impressed. It's a very simple, hearty meal that the whole family will enjoy! I am sure it's going to make great leftovers for lunch too!
And just FYI...the carrots that I served with the casserole were really good too and easy! I peeled and cut up about 4 carrots....put them in a pan with 2 tbs of butter and about 1/3 cup of what....seasoned with salt and pepper...covered and cooked on medium high heat until the carrots were tender...about 10 minutes:-)
- 1 can (about 7 to 8 ounces) tuna, drained
- 8 ounces elbow macaroni
- 4 tablespoons butter
- 3 tablespoons finely chopped onion
- 2 tablespoons finely chopped green bell pepper
- 2 tablespoons all purpose flour
- 3/4 teaspoon salt or seasoned salt
- 1/8 teaspoon pepper
- 1 cup milk
- 1/2 cup frozen peas, thawed
- 1 can cream of mushroom soup
- 1 cup shredded Cheddar cheese
- panko bread crumbs
Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and sauté over low heat for about 3 to 4 minutes, until tender. Add flour, salt and pepper; cook, stirring, until smooth and bubbly. Add milk and mushroom soup and stir over low heat until smooth and thickened. Add cooked drained macaroni, flaked tuna, peas, and about half of the cheese to sauce mixture, stirring constantly. Pour the mixture into 2-quart buttered casserole; top with remaining cheese then bread crumbs. Bake at 350° for 30 to 40 minutes, or until nicely browned.