Friday, March 6, 2009

Tuna Casserole

1 1/2 cups uncooked macaroni
1 can cream of chicken soup
1 to 2 cans tuna fish, drained
1 can cream of mushroom soup
2 cups shredded cheese
1/2 can evaporated milk
1/2 cup peas

Cook macaroni until barely tender. Drain off water and add all but 1/2 cup cheese and mix together. Add salt and pepper to taste. Put in a buttered casserole dish and cover with remaining cheese. Can add crushed potato chips on top of the cheese. Bake at 350 degrees for 30 minutes.

Testing comment: I had the white albacore tuna in my storage so that is what I used. Helped it to not have quite as fishy taste as regular tuna. I used a 5 oz. can of condensed milk and it made it a little rich in taste and a little bit too soupy. Next time I'll use either 1/2 of the 1/2 can or none at all. Overall it was one of the better tuna casserole recipes we have had and will be one used much more with the above alteration.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 69)

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