In the ktichen with Sharon


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 or call me at 937-393-3456. I am looking forward to hearing from you.

Tuna casserole


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


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.

Sharon Hughes Staff columnist Hughes Staff columnist

This is a picture of Sharon Hughes’ tuna casserole. is a picture of Sharon Hughes’ tuna casserole. Sharon Hughes | The Times-Gazette

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