Special Thanks to Mary Wood who contributed this recipe through a comment she left to my Call for Recipes! Here’s what she posted…
The recipe idea came from a desire to make a meal that was tasty and inexpensive to make, my husband was laid off from work at the time and I was trying to make our budget stretch and I had a desire for Tuna casserrole an entre` my husband hated. I doctored up the traditional casserole he loathed and now he enjoys my version of the classic casserole.
Mary’s Tuna Casserole
Ingredients:
- 2 cans tuna packed in water
- 1 small onion
- 2 pieces celery chopped
- 1 large carrot diced small
- 1 Tb. Tarragon spice
- 1t. Natures Seasoning
- 2Tb. Butter
- 1 package Noodles
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- Grated Parmesan/Ramono Cheese
Instructions:
(Boil water for noodles and follow package instructions)
Meanwhile melt butter in sauce pan on medium heat, add chopped onions and carrots and celery. Let saute` for about 10 minutes stirring constantly, add drained rinsed tuna (make sure tuan is drained very dry) saute with vegetables and seasonings for about 15 minutes or until tuna is golden brown but not burnt. (it may need more butter-use your judgement). Once meat and vegetables are cooked add mixture to cooked noodles and add soup mex well and place in a glass baking dish-sprinkel with cheese and heat in oven until cheese is a nice golden brown. approx 20 minutes @350*. Enjoy!
