There’s something incredibly comforting about a good old-fashioned Tuna Casserole, don’t you think? It’s a dish that’s been a staple in American households for generations, and for good reason. It’s hearty, it’s comforting, and it’s incredibly easy to make. It’s one of those dishes that feels like a warm hug on a cold day, and it never fails to put a smile on my face. What I love about this Tuna Casserole recipe is its simplicity. With just a few pantry staples – canned tuna, cream of mushroom soup, macaroni and cheese, and a handful of veggies – you can whip up a meal that’s satisfying and delicious. But even though it’s simple, it’s far from boring. The combination of flavors – the creamy, umami-rich mushroom soup, the hearty tuna, the sweet peas, and the cheesy macaroni – is nothing short of magical. And the best part? It all comes together in one baking dish, making clean-up a breeze. So whether you’re a seasoned cook or a kitchen newbie, I encourage you to give this Tuna Casserole a try. I promise you’ll fall in love with it just like I did.
Ingredients
- 1 large can tuna fish
- 1 can cream of mushroom soup
- 1 large box Kraft macaroni and cheese dinner
- 3/4 c. celery
- 1/2 c. onion
- 2 c. frozen or canned peas, drained
- 1/2 c. water
- salt and pepper to taste
Baking Instructions
- Make macaroni and cheese according to package directions.
- If peas are frozen, cook and drain.
- Cook celery and onion and drain. Add all ingredients.
- Bake at 350° for 35 minutes in large baking dish.
Calorie: 500
Total cooking time: 45 minutes
Difficulty level: Easy
The Misadventures in Tuna Casserole Town
Oh, hello there! I see you’ve decided to join me on my latest culinary escapade. Today we’re diving deep into the world of comfort food, specifically, Tuna Casserole. Now, let’s gather up our ingredients and fasten our aprons tight, folks – it’s about to get a little cheesy!
The Cast of Characters
Our star today is one large can of tuna fish, who is more than ready to make a splash. His supporting cast includes a can of cream of mushroom soup, who’s always so smooth and creamy (even if the name doesn’t quite roll off the tongue). Then, we’ve got a large box of Kraft macaroni and cheese dinner playing the role of the base. Celery and onion have volunteered to lend their crunch and zest, respectively. And let’s not forget about the peas, who are just chilling in the freezer, waiting for their moment in the spotlight. We’ll be washing this all down with a measly 1/2 c. of water and a sprinkle of salt and pepper to taste.
Preparation: A Love Story
First things first. We need to make the macaroni and cheese according to the package directions. Now, this might seem like a simple task, but let me tell you, it’s a true test of patience. You’re staring at the pot, waiting for the water to boil, and it’s like watching paint dry or waiting for your phone to charge when it’s at 1%. But hang in there, my friends. The cheese-covered reward is worth the wait.
The Great Peas Panic
While the macaroni is doing its thing, let’s turn our attention to the peas. Now, if you have canned peas on hand, you’re in luck. You just need to drain them and you’re good to go. But if you’re like me and only have frozen peas, it’s cooking time. To be honest, cooking frozen peas always feels like a hostage negotiation situation. You’re trying to coax them out of their icy state, and they’re just sitting there, refusing to budge. But with enough persuasion (and heat), they’ll eventually surrender.
The Sauté Showdown
Next up on our to-do list is the celery and onion. Now, these two are like the odd couple of the cooking world. Onions always make a scene, bringing tears to your eyes, while celery just kind of hangs out, content to play the supporting role. But once they hit the pan, they really start to shine. The aroma that fills the kitchen is nothing short of heavenly.
Mixing It Up
Once everything is cooked and ready, it’s time to assemble our masterpiece. Into the baking dish everything goes, like a family reunion where everyone’s trying to squeeze into the group photo. After a little jostling and a few polite “excuse me’s”, everything settles in place, ready for the final step.
The Grand Finale
Now comes the fun part: baking. We’re going to pop our casserole in the oven at 350° for 35 minutes. I always feel like a baking show contestant during this part, nervously watching the oven, hoping everything comes together. And when the timer finally dings, it’s like the sweet sound of victory.
And there you have it, my friends. Our Tuna Casserole is ready! Despite a few bumps along the way, we’ve created something pretty amazing. So, grab a fork and dig in – you’ve earned it!
The Aftermath
In the end, was it a roller coaster of emotions? Absolutely. Was there a moment of panic when I couldn’t find my can opener? Definitely. But would I do it all again? In a heartbeat. Because that’s what cooking is all about: the thrill, the chaos, and the joy of creating something delicious. Until next time, happy cooking!
