09-21-2004, 12:48 PM
3 cups medium pasta(try multicolored spirals for a little added flare)
1/2 cup celery
1/2 cup onion
1 can cheddar cheese soup
1/2 cup mayo (Miracle whip... gives it that extra little flavor!)
3/4 cup wine (dry white)
1 Tbl dill weed
2 6oz cans tuna packed in water, drained
1/4 cup pimento
1/2 cup sliced black olives
1/2 cup sharp cheddar cheese, shredded
French Fried Onions
Cook pasta. (of course I'm sure you knew this part! lol) Drain, set aside.
Slice celery, and chop onion. Saute in water til just tender. Add soup, wine, dill weed & mayo. Fold in pasta, tuna, pimento, olives & cheese.
Bake in a 2 Qt casserole dish at 350°F for 25 minutes or until bubbly around edges. Add French fried onions to top, bake another 5 minutes, or until crisp.
Of course there are many variations for Tuna Casserole, including making it a salmon, crab or shrimp casserole. Serve this with salad, and garlic toast.
1/2 cup celery
1/2 cup onion
1 can cheddar cheese soup
1/2 cup mayo (Miracle whip... gives it that extra little flavor!)
3/4 cup wine (dry white)
1 Tbl dill weed
2 6oz cans tuna packed in water, drained
1/4 cup pimento
1/2 cup sliced black olives
1/2 cup sharp cheddar cheese, shredded
French Fried Onions
Cook pasta. (of course I'm sure you knew this part! lol) Drain, set aside.
Slice celery, and chop onion. Saute in water til just tender. Add soup, wine, dill weed & mayo. Fold in pasta, tuna, pimento, olives & cheese.
Bake in a 2 Qt casserole dish at 350°F for 25 minutes or until bubbly around edges. Add French fried onions to top, bake another 5 minutes, or until crisp.
Of course there are many variations for Tuna Casserole, including making it a salmon, crab or shrimp casserole. Serve this with salad, and garlic toast.