Do you know what one of my old favorites is? It’s a recipe that Mom made all the time growing up. It’s tuna casserole.
She probably made it because it was frugal, but I SO looked forward to meals with tuna casserole. I loved the creaminess, the feel of my tongue on the pasta, the warm smooth texture.
I continued the tradition, having that same tuna casserole once a week or so, for my own family.
Daughter called last week asking for the recipe! Some things just never go out of style!
The secret to the creaminess is a can of Campbells cream of mushroom soup.
I like to start my tuna casserole with a little chopped onion sauteed in some organic extra virgin olive oil. When the onions are translucent, I add in a can of albacore tuna, a can of Campbell’s cream of mushroom, a little shredded cheese, or velveeta depending upon what I have on hand, and cooked macaroni.
Our family likes the shell macaroni for this dish. Mom used to take hers, add bread crumbs to the top and bake for a few minutes to brown the crumbs. This casserole is good either way!
It’s a great last minute meal, as are the many different campbells recipes you can make when you have canned soup on hand.
Tuna casserole is so versatile. You can add a veggie like peas or broccoli. You can try a different shape of noodle or even exchange the pasta for rice.
I keep Campbells mushroom (and others) on hand. That way I can whip something up in no time!
Cream of mushroom is great cooked with pork chops, and just as good over rice and chicken. It’s a staple in quick chicken and rice. Great in a meatloaf recipe and great as a sauce base. I wouldn’t be without it in my pantry, and I’m not!
campbells cream of mushroom
