By BBCFan on July 14, 2009
"My mom wasn't a great chef, any recipe of her's I CAN DO WAY BETTER!"
Serving Size: 1 (450 g)
Servings Per Recipe: 4
"I had to make this for lunch today when my sister came over. Her husband hates tuna in anything so when she is here, I like to give her tuna as she loves it and never gets it at home. I made a few changes to suit our taste. I added 1 can of drained peas (no carrots). I also added 1/4 c sour cream to the mayonnaise. I used fresh white button mushrooms sliced and sauteed them with the onion before adding to the casserole. I only use white albacore chunk tuna in the gold can because that's what we like the best. I used a can of Campbell's healthy request low sodium mushroom soup and it didn't make this casserole "gross" at all. We loved it. I think next time, I will try it with the celery soup but keep the sour cream in there. This is realy a good base for tuna casserole....one of the better ones I have tried. Thanks for sharing it."