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Tuna Casserole

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"From Colette Parmer"

Serves | Prep Time | Cook Time

Why I Love This Recipe

My Mother-in-Law gave me this recipe when I married my husband 15 years ago. When I asked her where she got it, her response, “Oh you know, just one of the ladies from my church.” I wish I could thank that lady because this recipe has become a fan favorite in my house. It’s that first scoop that’s never quite perfect but full of ooey-gooey cheese that keeps you coming back for more!

Ingredients You'll Need

1 bag Large Shell Pasta
1 Can peas (drained)
1 Can Cream of Mushroom
1 Can Cream of Celery
1 Large can of Tuna (drained)
Medium Sharp Cheddar Cheese


Preheat the oven to 350.

Cook the pasta and drain.

Warm the Cream of Mushroom and Cream of Celery in a pot.

Time to mix the pasta, peas, tuna, Cream of Mushroom, and Cream of Celery (add milk if it’s too thick) in an oven safe pan.

Top the casserole with cheese. Then more cheese. Just when you think you’re done, one more handful!

Your casserole is ready when your cheese is bubbling, approx. 10-15 minutes.

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