Prep 30 mins
Cook 35 mins
This casserole is great to take to potlucks because the dish always comes back empty. You can vary the ingredients in many ways. My favorite is elbow macaroni, tuna, wine, cheddar, dill AND mustard and buttered breadcrumbs. The wine especially gives it a nice zip.
- 1 cup dry pasta
- 1⁄2 cup mayonnaise
- 1⁄2 cup milk or 1⁄2 cup white wine
- 1 (10 1/2 ounce) can condensed mushroom soup
- 1 cup grated cheddar cheese
- 1⁄2 teaspoon dill or 1⁄2 teaspoon dry mustard
- 1⁄4-1⁄2 cup frozen peas (optional) or 1⁄4-1⁄2 cup vegetables (optional)
- 6 -8 ounces seafood (canned)
- 1 cup buttered breadcrumbs or 1 cup crushed potato chips or 1 cup french fried onions, etc
- Cook noodles, set aside.
- Combine mayonaise and milk or wine.
- Stir in soup, cheese and seasonings.
- Gently stir in cooked pasta, peas and seafood.
- Pour into casserole dish,
- Cover and bake in 350 oven for 30 minutes.
- Uncover and sprinkle with crunchy topping.
- Bake 5 minutes more.
Absolutely a standard seafood casserole, good, reliable, portable. Its one distinctive touch is the use of wine, and we did that, and wished we had used milk instead. We all liked the casserole but wished it tasted less like wine. This is a dish that's every bit as good reheated as fresh and the last of it will be packed up for Monday lunch. Made for PAC.
Made this for Spring PAC 2011 and it made for a simple and delicious dinner. I did cut down on the wine to about 1/3 and used the rest in milk and added some sauteed minced onions and garlic (love these) and followed the rest of the directions. I did use frozen peas and canned tuna. Definately a keeper. Thank you!