Tuna Casserole - the Easy Way |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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QUICK & EASY is my motto after a long day at the office yet wanting to cook a meal . This is a great money saving dish that although everyone teases about tuna casserole, I never have any left over. Prep time is to open the cans, cooking time is to boil the pasta and then simmer time. Ingredients:
2 (6 ounce) cans tuna in water |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can mushrooms (optional) |
1 (16 ounce) package shell pasta |
milk (see directions) |
black pepper (to taste) |
garlic salt (because i put garlic in everything) |
potato chip (optional) |
Directions:
1. Cook pasta as directed then drain.
2. Drain tuna then add the tuna, soup and mushrooms, stir.
3. Add milk to desired consistency (anywhere from 1/2 to 1 cup).
4. Add seasonings to taste.
5. I add a bit of salt but not too much as I love salt and would tend to add too much. I'd rather the diner add their own salt & pepper to taste.
6. Let simmer 5-10 minutes stirring occasionally.
7. I like to serve with a small amount of crushed potato chips on top, just adds a nice crunch to the meal.
8. (Others have suggested adding peas or carrots-it's all up to you).
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