Recipe by llk2day
My Tuna Casserole recipe below is only one way to use this great "Creamy Sauce" recipe. It's simple to alter the ingredients just a little and create a great ham, or chicken casserole as well....
Top Review by CareyLee
This was very good and very rich.. it was a nice difference from the standard made with cheddar cheese.. the only differences is that I used regular paprika instead of Hungarian.. I can never seem to find the Hungarian kind where I live and I put crushed potato chips on top instead of the butter and saltines.. will be making again!!
- 2 (12 ounce) cans cream of mushroom soup
- 1 cup milk or 1 cup half-and-half
- 1⁄2 cup mayonnaise
- 2 cups Velveeta cheese, cut up in cubes
- 1⁄2 cup chopped onion
- 3⁄4 cup frozen peas
- 2 (6 ounce) cans solid white tuna, broken into large pieces
- 1 cup crushed saltine crackers
- 1⁄2 cup margarine, melted
- 2 1⁄4 cups cooked penne pasta
- 1⁄2 teaspoon Hungarian paprika
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- In a sauce pan combine cream of mushroom soup, milk, Velveeta, frozen peas, onion, and spices.
- Stir several times over medium/low heat until the cheese is melted.
- In a bowl combine tuna, mayonnaise, pasta and only 1/2 the sauce, then pour into a 9x13 lightly greased glass baking dish.
- Set the remaining 1/2 sauce aside covered with a lid.
- Quickly mix the melted butter and crackers and sprinkle evenly across the casserole.
- A sprinkle of Parmesan cheese on top is nice.
- Bake at 375°F for 20-30 minutes or until the topping is light toasty brown.
- Note: The extra sauce will be served re-heated in a separate bowl and used like a gravy spooned over the casserole servings.
- Serve with a nice green salad and enjoy.