Joelen's Tuna Casserole
CATEGORIES
INGREDIENTS
  • Cooking Time: 15-20
  • 2 tablespoons butter
  • 1 small chopped onion
  • 1 tablespoon minced garlic
  • 8 ounces thinly sliced mushrooms
  • 1 1/2 tablespoons flour
  • 1 1/2 cups evaporated milk
  • 1 chicken bouillon cube
  • 1 1/2 cups frozen peas & carrots mix
  • 3 (6oz) cans tuna, drained
  • 1 tablespoon mayonnaise
  • 1 tablespoon dijon mustard
  • garlic powder
  • onion powder
  • salt and pepper
  • 2 cups croutons, crushed
  • 1 cup shredded cheese, divided
  • 2 cups dried elbow macaroni, cooked
DIRECTIONS
  1. In a large saucepan, melt butter.
  2. Add onions, garlic and mushroom & brown.
  3. Add flour & cook for 1-2 mins.
  4. Slowly add milk and stir.
  5. Add boullion cube & dissolve.
  6. Add peas/carrots, tuna, mayo & mustard.
  7. Add seasonings to taste.
  8. Fold in cooked macaroni.
  9. Stir in 1/2 of cheese.
  10. Place in greased casserole dish.
  11. Top with crushed croutons and remaining cheese.
  12. Bake at 375 for 15-20 minutes.
RECIPE BACKSTORY
Here's my Tuna Noodle Casserole recipe without the use of canned cream soups: