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Posted October 22, 2008 | comments Leave a comment

Tuna Casserole

2 (12 oz.) cans solid white tuna picked in water, drained
8 oz. uncooked small elbow macaroni noodles
1 c. frozen corn, thawed
1 c. frozen string beans, thawed
1 (10.5 oz.) can cream celery soup
2 T. butter
½ tsp. garlic powder
1 c. whole milk
1 tsp. pepper
½ tsp. crushed red pepper flakes
1 ½ c. shredded parmesan cheese

Grease a 9x13x2 inch baking dish. Cook noodles according to directions, drain and set aside. In a large frying pan, sauté vegetables in butter until tender but crisp. In a separate bowl, whisk together garlic, both pepper flakes, cheese, soup and milk. Fold in tuna and pasta and sautéed vegetables. Place tuna mixture in baking dish and bake in a 400 degree oven for 25 minutes or until completely warm.

Shirley J. Smits
Front Royal


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