Tuna Casserole

I only made my first Tuna Casserole last year.  After searching the internet I found a great recipe on the Kidspot site and have been using it ever since.  I tend to make it more often over the school holidays as it works well for our son's lunch the next day.

Variations can be made depending on veggies you have handy at the time.  I use the original recipe as my base however each time is a little different.  The recipe below is my latest version which was a real winner. 


Tuna Casserole.



Ingredients
250g dried macaroni pasta, cooked
420g can cream of asparagus soup
1 tin evaporated milk (I made my own - link to recipe below.  You will need powdered milk)
425g can tuna, drained
120g can creamed corn
1 brown onion, diced
1 carrot, diced
1 cup frozen peas
1 cup breadcrumbs
2 cups freshly grated cheese

Preheat oven to 180°C.

If making your own evaporated milk you can find the recipe and instructions on Rhonda's blog Down to Earth.  Having the powdered milk on hand means you will always be able to quickly whip up either evaporated or condensed milk for a recipe.


Homemade evaporated milk.


Combine the asparagus soup and evaporated milk in a bowl.

Add pasta, drained tuna, creamed corn, onion, carrot, peas and half of the cheese.  Mix everything well.  Spoon into a casserole dish.




  Top with the breadcrumbs and remaining grated cheese.



Bake for 30 minutes and then enjoy.





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