Creamy Tuna Casserole
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 (6 1/4 ounce) can tuna, drained (I use water-packed)
- 1 cup English pea (canned or frozen if frozen, cook them)
- 1 small onion, chopped very fine
- 1⁄2 green pepper, chopped very fine
- 1 (4 ounce) can sliced mushrooms
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 1 clove garlic, minced
- salt and pepper
- 2 tablespoons milk
- 1 cup sour cream (light is fine)
- 1 (8 ounce) package cream cheese, softened (reduced fat is fine)
- breadcrumbs
- cooked rice
directions
- Preheat oven to 375.
- Spray about a 2 quart casserole dish with cooking spray.
- Gently combine the tuna, peas, onion, green pepper and mushrooms and set aside.
- In a skillet, make a roux of the butter and flour, over low-medium heat.
- Add the garlic, salt and pepper.
- Slowly add the milk, stirring until smooth.
- Blend in the sour cream and cream cheese, again, stirring until smooth.
- (You can add milk by the teaspoons if you feel it's too thick).
- Gently combine cream cheese mixture with the tuna mixture, and pour into prepared casserole dish.
- Top with bread crumbs.
- Cover, and bake for 30 minutes.
- Remove lid and bake an additional 5 minutes.
- Serve over cooked rice.
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RECIPE SUBMITTED BY
lorenlou
Sugar Land, Texas
I live in Sugar Land, Texas. I love to try new recipes. My husband jokes that if he likes something, I never make it again for 6 months! My children are very picky, but do have their favorites that I try to include in our menu more often than every 6 months.