A couple of tuna fish casserole recipes – which can be prepared quickly out of storecupboard ingredients.
The first one is great
for making when you’re on holiday too – just put everything into a
casserole dish, into the oven and you’ve got just enough time to get the
kids showered after a day out at the beach.
Serve with some crusty bread and you’re done for the day – one pot and the plates to wash up
Easy Tuna Fish Casserole
- 2 cups, 8 oz (225g)dry macaroni
- 2 cans tuna – small cans
- 1 can (8 fl oz, 10 oz.) cream of mushroom soup
- 1 can mushrooms
- 1/2 med. onion, minced
- 3 fl oz, 6 fl oz (150 ml)milk
- grated Parmesan cheese, cheddar cheese
Cook and drain the macaroni.
While the macaroni is cooking –
just al dente as it will get further cooking in the casserole, combine
the rest of the ingredients.
Heat the soup with the milk, onion and a dash of pepper.
Mix the macaroni into the soup mixture.
Add the mushrooms – slice them into chunks if they’re whole.
Drain and break up the tuna and mix together.
Pour into a greased casserole dish.
Sprinkle generously with grated Parmesan, cheddar cheese or a combination.
Bake at 350 degrees F. for 25-30 minutes uncovered.
As you see from the list of ingredients – it is something you could use as a store cupboard standby or pack for your holidays.
like to take at least three main meals with me when I go away as it
means I can spread the cost and the holiday spending money will go a bit
further if we eat in a few times.
You could add some frozen veg
to this – maybe two cans of soup if you’re going to add a lot more – but
it’s great to mop up with crusty bread.
You could easily prepare
this earlier in the day – it would need longer in the oven then to heat
through properly – say about 45 minutes.
The second of my tuna fish casserole recipes is similar to the first, but is more for doing at home, unless you’re planning on taking a food processor on holiday with you to make breadcrumbs 🙂
- 2 cups, 8 oz (225g) dried pasta shapes
- 1 can (small) tuna – drained and flaked
- 1 can, 8 fl oz, 10 oz cream of tomato soup
- 4 fl oz, 1/4 pint (150 ml) milk
- 1/2 green pepper, seeded and chopped
- 1/2 medium onion, chopped
- 1 tablespoon oil or butter
- 2 cups, 8 oz (225g) grated hard cheese
- 2 slices bread made into breadcrumbs
Boil and drain the pasta. as above, al dente – use twists, macaroni, shells – any smallish shape you prefer.
Heat the oil and gently fry the onion and pepper until soft. Add the tomato soup and milk, bring up to a simmer.
Add the tuna to the sauce.
Put the macaroni in a baking dish, then pour the sauce over and mix it all thoroughly so that the sauce coats the pasta.
Mix the breadcrumbs and cheese together and scatter over the top, making sure that it is all covered.
You will get a lovely crusty top and the pasta will remain moist.
Cook for around 25 minutes in a medium oven – 325F, 170C Gas Mark 4.
If you’ve enjoyed these tuna fish casserole recipes, here are a few more storecupboard or freezer standbys that are always useful – when you haven’t had time to shop and everybody’s starving – these are quicker and cheaper than getting a take away!
Tuna Fish Casseroles
By Liz Alderson,Apr 30, 2016
Super simple tuna fish casseroles that you can prepare ahead and cook when you’re ready. Great for a quick tea that you can make out of store cupboard ingredients.
Prep Time:10 minutes
Cook time:25 minutes
Main Ingredient: canned tuna, canned soup, pasta, cheese, breadcrumbs