My Way Creamy Sauce - Tuna Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My Tuna Casserole recipe below is only one way to use this great Creamy Sauce recipe. It's simple to alter the ingredients just a little and create a great ham, or chicken casserole as well.... Ingredients:
2 (12 ounce) cans cream of mushroom soup |
1 cup milk or 1 cup half-and-half |
1/2 cup mayonnaise |
2 cups velveeta cheese, cut up in cubes |
1/2 cup chopped onion |
3/4 cup frozen peas |
2 (6 ounce) cans solid white tuna, broken into large pieces |
1 cup crushed saltine crackers |
1/2 cup margarine, melted |
2 1/4 cups cooked penne pasta |
1/2 teaspoon hungarian paprika |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper |
Directions:
1. In a sauce pan combine cream of mushroom soup, milk, Velveeta, frozen peas, onion, and spices.
2. Stir several times over medium/low heat until the cheese is melted.
3. In a bowl combine tuna, mayonnaise, pasta and only 1/2 the sauce, then pour into a 9x13 lightly greased glass baking dish.
4. Set the remaining 1/2 sauce aside covered with a lid.
5. Quickly mix the melted butter and crackers and sprinkle evenly across the casserole.
6. A sprinkle of Parmesan cheese on top is nice.
7. Bake at 375°F for 20-30 minutes or until the topping is light toasty brown.
8. Note: The extra sauce will be served re-heated in a separate bowl and used like a gravy spooned over the casserole servings.
9. Serve with a nice green salad and enjoy.
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