This tuna casserole is far from fat free, but it is quite delicious. I omit the peas for my husband who hates peas, but because they’re only cooked for 2 minutes, they have a nice bite to them that I love. This recipe goes with week 2 of our menu plan.
| Tuna Casserole |
| Ingredients |
| 1 bag macaroni noodles |
| 1 can cream of chicken soup |
| 1 can cream of mushroom soup |
| 1 can cheddar cheese soup |
| 1 large can tuna |
| 2 Tablespoons dry sherry |
| 2 Tablespoons Worcestershire sauce |
| 1 small tub whipped cream cheese |
| 1/4 bag frozen peas |
| Large can of French Fried Onions |
| 1/8 teaspoon cumin |
| salt & pepper to taste |
| *optional: curry seasoning to taste |
| Directions: |
| 1. In a large pot, boil noodles per package instructions |
| 2. In a large casserole dish, combine all ingredients (except the peas) and 1/2 can of fried onions |
| 3. During the last two minutes of the noodles boil, add the frozen peas. After two minutes, drain noodles and peas and combine with sauce mixture. |
| 4. Mix noodles, peas and sauce mix well. Top with remaining french fried onions. Bake for 20 minutes at 350 degrees uncovered. |
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