Easy Tuna Casserole

Easy Tuna Casserole

This is THE EASIEST meal you can make for your family.  My children love it.  They get seconds and thirds.  Throw it on a plate with some green peas and a garden salad, and you have a healthy, home cooked meal that takes you as long as it takes the macaroni to boil.

1 pound elbow macaroni
1 can tuna in oil
2 cups Can-Do “No Cans” Cream of Mushroom Soup or 1 can cream of mushroom soup
1/4 cup diced onion
1/4 cup diced green pepper
2 TBS extra virgin olive oil
2 tsp Kosher or sea salt

deep frying pan
large saucepan
collander
wooden spoon
sharp knife and cutting board

dice onion and green pepper

Cook macaroni according to package directions.  Put about 1 TBS olive oil and 2 tsp salt in the water before adding the macaroni.

While the macaroni is cooking, in the frying pan, heat over medium-to-medium-high heat 1 TBS olive oil.  Add the onion and green pepper.

Cook, stirring, until the onion is clear and soft.  Add the tuna (do not drain).

Stir in the soup.

Add the cooked macaroni.

Stir until combined.

Will feed 6

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Very high in selenium High in niacin High in thiamin Low in sugar Very low in cholesterol
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You can use any kind of pasta — medium shells are nice – they capture the sauce nicely.  I’ve used tri-colored rotini.  Any small, bite-sized pasta.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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Tags: American chop suey, American cuisine, Casserole, Cooking, Hallee's Galley, Hospitality/Recreation, Macaroni, Oil, Olive oil, Pasta, Recipe, Tuna casserole