Sunday Supper Tuna Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 276.3
- Total Fat: 9.4 g
- Cholesterol: 16.2 mg
- Sodium: 463.6 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 2.7 g
- Protein: 11.5 g
View full nutritional breakdown of Sunday Supper Tuna Casserole calories by ingredient
Introduction
There are tuna casseroles, and then there are Sunday Supper Tuna Casseroles! Hands down the best I've ever had. If in a hurry, I have skipped the baking process. I've also served the sauce over toast, rice or potatoes. The canned cheese soup can be replaced with real cheese - about 4 oz. (sharp cheddar is good!) Hardest part is portion control because this is so tasty! There are tuna casseroles, and then there are Sunday Supper Tuna Casseroles! Hands down the best I've ever had. If in a hurry, I have skipped the baking process. I've also served the sauce over toast, rice or potatoes. The canned cheese soup can be replaced with real cheese - about 4 oz. (sharp cheddar is good!) Hardest part is portion control because this is so tasty!Number of Servings: 12
Ingredients
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3 large stalks celery. diced (about 2 cups)
1 onion, diced
4 oz jar roasted red peppers, drained, chopped
1 can Healthy Request mushroom soup
1 can cheese soup (such as Southwestern PepperJack)
1 1/4 cup milk
3-3oz packets chunk light tuna
1-2 Tbsp minced fresh rosemary (opt)
1/2 cup mayonnaise
16 oz box shell macaroni
Directions
Makes 12 1-cup servings
Cook pasta as directed, drain
Meanwhile, saute celery, onion and peppers until onions are transluscent. Add soups and milk, stir until smooth. Add tuna and rosemary. If using real cheese instead of cheese soup, stir in now until melted. Add mayo last and remove from heat.
Combine pasta and sauce, pour into 9x13 or 2 8x8 pans. Bake at 375* for 35-40 minutes.
May top with slivered almonds to make it more special - not included in nutritional information.
Number of Servings: 12
Recipe submitted by SparkPeople user CRAFTYC.
Cook pasta as directed, drain
Meanwhile, saute celery, onion and peppers until onions are transluscent. Add soups and milk, stir until smooth. Add tuna and rosemary. If using real cheese instead of cheese soup, stir in now until melted. Add mayo last and remove from heat.
Combine pasta and sauce, pour into 9x13 or 2 8x8 pans. Bake at 375* for 35-40 minutes.
May top with slivered almonds to make it more special - not included in nutritional information.
Number of Servings: 12
Recipe submitted by SparkPeople user CRAFTYC.
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