Baby-Boomer Tuna Casserole |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I have had this recipe practically forever; I even remember my grandmother making it in the 1960s. Pure nostalgia. Ingredients:
1 cup elbow macaroni |
1 (7 ounce) can tuna in water, drained |
1 small onion, peeled and finely chopped |
1 cup frozen peas |
1 (10 3/4 ounce) can cream of chicken soup |
1/2 cup milk |
fresh ground black pepper, to taste |
paprika, for garnish |
1/2 cup crushed potato chip |
Directions:
1. Preheat oven to 350°F.
2. Cook macaroni in plenty of boiling salted water until just al dente; drain.
3. Combine tuna, onion, peas (you can also use a well-drained 10 ounce tin of baby peas), milk, pepper and the tin of cream of chicken soup in a large bowl.
4. Fold in cooked macaroni.
5. Pour into a lightly buttered six-cup casserole dish; sprinkle with paprika.
6. Bake 20 minutes.
7. Top with 1/2 cup crushed potato chips and return to oven for 10 more minutes.
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