The Best Tuna Casserole
Submitted by: mschavi
Macaroni, tuna, cheddar cheese, condensed soups, sour cream and mayo are livened with hot pepper sauce in this casserole.
Ingredients
- one 8- to 12-oz pkg macaroni of your choice
- 1 12-oz can albacore tuna, drained and flaked
- 1 can condensed cream of chicken soup
- 1 can condensed cream of celery or mushroom soup
- 3 cups shredded mild cheddar cheese
- 1 cup sour cream
- 1 cup mayonnaise
- 2 tbsp minced onion
- 1 tbsp Cholula or Louisiana hot sauce
- 1/2 cup milk (or more)
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Method
Preheat oven to 325 degrees. Spray a lasagna pan lightly with olive oil cooking spray. Cook macaroni as directed. While macaroni is cooking, spoon all other ingredients, except milk, together in a large mixing bowl. Fold in cooked, drained macaroni and milk. Mix until well blended to a thick pudding consistency. Add more milk as needed, if mixture is too thick. Pour into pan and smooth top lightly. Bake uncovered for 30 minutes or until bubbly with slightly crusted edges.
Notes: This recipe makes a lot. For just the two of us, I generally split the recipe between three, 4x8-inch baking pans, bake one and wrap 2 for the freezer. When baking one that has been frozen or refrigerated, bake it covered, at 325 degrees first. Remove foil and bake an additional 10-15 minutes until bubbly.
Number of Servings: 8
Submitted by: mschavi ( See all of mschavi Recipes )
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