Tuna Casserole Supreme is a quick and easy dish that combines pantry staples like canned soup, tuna for a comforting meal. It features a creamy, savory base with added crunch from water chestnuts and almonds, topped with cheese for a delightful texture contrast.
YIELD
6 servingsPREP
5 minCOOK
40 minREADY
45 min
Ingredients
Directions
Preheat oven to 400℉ (200℃).
In a large saucepan, sauté onion, pepper and celery in 4 tablespoon butter.
Stir in soup and milk, and cook over low heat 10 to 12 minutes.
Add mushrooms, salt, pimiento stuffed olives, and tuna.
Pour into a 2-quart casserole. Melt 4 tablespoon butter; stir in corn flakes and almonds.
Spread on top of casserole.
Bake, uncovered, 25 minutes
Comments
I didn’t add the salt called for in the recipe and it was salty enough for our tastes - would have been overly salty if I did! Added ½ teaspoon of black pepper to taste before transferring to the casserole dish. Didn’t have cornflakes so I used corn Chex instead and also chopped almonds instead of slivered. My 6 year old ate it and gave a stampede of approval!
Oh and I added a package of Ramon noodles with the soup, discard the flavor packet.