Tuna Casserole

I make this one so much, that I have memorized it! It is very easy.
A great thing about this recipe is that you can make it ahead of time and keep it in the fridge until you are ready to bake it. Everyone in our family loves it, from youngest to oldest...and my husband hates fish so this is really saying something!

Darla
http://darladixon.com/

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Tuna Casserole

• 2 cups uncooked elbow pasta

• 1 can tuna (I recommend the tuna in vegetable oil - if you use tuna packed in water, it tends to get dried out in the baking process...the vegetable oil keeps it more moist and flavorful).

• 1 can Campbell's Cream of Mushroom Soup

• 1 cup whole milk

• 2 cups shredded sharp cheddar cheese

• 1/4 tsp. dry mustard

• 2 tbsp. minced onion (if you want less, try 1-1/2 tbsp)

-1 small can mushroom stems and pieces (optional)...I often leave this out because the kids don't like the mushrooms.

Boil elbow pasta according to package directions. Drain.

While the pasta is cooking, combine drained tuna, soup, milk, only ONE cup of the cheese and the remaining ingredients in large mixing bowl.

Mix in the cooked elbow pasta.
Pour into greased 2 quart casserole dish, top with remaining 1 cup of cheese.
Cook in 350 degree oven for 30 minutes or until cheese on top is melted.

Let sit 10-15 minutes before serving.