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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I'm not a big tuna casserole fan - in fact, this is the only one I will eat. I make it when I get bored with ground beef and chicken and need something budget-friendly. Please Note: Leftovers are not quite as good as the corn chips lose their crunch, so it is best when eaten the same day. Not so much a concern for me, as my husband will eat almost anything and doesn't care about the soggy corn chips. The kids and I just save any leftovers for him! : ) Ingredients:
1/2 cup finely chopped onion |
1/2 cup finely chopped celery |
1/4 cup chopped green pepper |
2 tablespoons vegetable oil |
1 (15 ounce) can tomato sauce |
1 (4 ounce) can mushrooms |
1/2 cup mayonnaise |
2 (6 1/2-7 ounce) cans chunk tuna, drained |
1/2 teaspoon garlic powder |
1 1/2 teaspoons old bay seasoning |
6 ounces shredded sharp cheddar cheese |
8 ounces shell macaroni, cooked and drained |
2 cups crushed corn chips |
Directions:
1. In skillet, cook onion, celery and green pepper in oil until tender.
2. Stir in tomato sauce, mayo, tuna and seasonings; simmer 5 minutes.
3. In a 2 quart casserole, layer half the macaroni, half the tuna, half the cheese and.
4. half the corn chips. Repeat layers.
5. Bake at 350* for 30 minute Serves 6.
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