Recipe for Tuna Casserole with steamed Ribbed squash and Greek salad
This is such an easy dish and ready in no time. Very enjoyable and gobbled up in no time.
- 1 pkg chow mein noodles (approx. 250-300g)
- 1 cup finely diced celery
- 2 cans cream of mushroom soup
- 1-2 bunches of spring onions
- ¼ cup water
- 2 cans mushroom pieces and stems
- 3 cans (240oz) tuna
- salt and fresh ground pepper to taste
- Grated or shredded cheese to sprinkle on top
In a bowl combine all the ingredients except the noodles and mix well.
Now put the noodles with the rest of the ingredients in the bowl and mix again.
In a greased casserole scoop all the above and gently press down.
Spread the cheese on top - I use a lot
Freeze and take out when in a hurry and do not have time to do an entire meal from scratch.
Bake at 350 F / 180C for ±40 minutes till hot, bubbly, and toasted.
Source: A Friend, and modified, prepared tried, and tested numerous times by Esme Slabs via he Recipe Hunter: Tried and Tested Recipes From Home Chefs
Amount Per Serving Calories 150Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 5mgSodium 955mgCarbohydrates 15gFiber 2gSugar 1gProtein 4g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
When was tuna noodle casserole invented?
Tuna casserole is a casserole primarily made with pasta and canned tuna, with canned peas and corn sometimes added. The dish is often topped with potato chips, corn flakes, bread crumbs, or canned fried onions. Tuna casseroles are budget-friendly and comforting.