Hello! This week in Sharon’s kitchen I was looking for a good recipe to make. I was going through my recipes and I came across this one and thought, “I haven’t made this in a while — tuna casserole.” Yes, perfect.
I had plenty of tuna and the stuff to make a big salad. It’s the perfect meal.
This recipe calls to put crushed croutons on top, but I didn’t have any so I crushed up crackers and sprinkled them all over the top. It was delicious.
I hope you enjoy this as much as I did. Have a great weekend!
Please send me your favorite recipe and I will put you in the kitchen with Sharon. Send to shughes@timesgazette.com or call me at 937-393-3456. I am looking forward to hearing from you.
Tuna casserole
Ingredients
2 cups uncooked macaroni (cooked and rinsed with cold water after cooking)
1 can Campbell’s condensed cream of mushroom soup
1 cup frozen or fresh peas and carrots
1 can tuna, drained
1 tbsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup sour cream
1/2 mozzarella cheese
1/4 cup finely crushed croutons
Directions
Add the next eight ingredients to the macaroni, blending well. Spread in a casserole dish and top with shredded mozzarella cheese and finely crushed croutons. Cover with tinfoil and bake at 350 degrees for 20 minutes. Remove the tinfoil and bake another 5 to 10 minutes until golden brown on top.
Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.
