4 Ingredient Tuna Casserole
Cook one package stuffing mix according to package directions in 11 X 7 baking dish(can also use 2 quart casserole dish).
In separate dish mix:
- 1 can cream of mushroom soup, chicken soup or any other cream soup)
- 1-2 cans of tuna
- 1 can of peas or corn.
Put on top of stuffing mix and cover with bread crumbs or whatever topping your family likes. Bake at 350 for 30 minutes.
¼ C. margarine
¼ C. diced onions
1 small can sliced mushrooms (or a few fresh)
1 C. light cream or half & half (milk will work but isn’t as creamy)
1 C. chicken bouillon (1 cube in 1 C. hot water)
1 Tbsp. white wine (optional but gives best flavor–I use a chardonnay)
½ tsp. seasoned salt
½ C. shredded cheddar cheese
2 (7 oz) cans tuna-drained
2 C. spaghetti – cooked and drained
1 Tbsp. dried parsley
In a microwave safe casserole dish, melt margarine. Add onions (and fresh mushrooms if using) Cook ’til onions are transparent. Stir in flour. Add cream, bouillon, wine and salt. Cook on high 5 minutes. stirring occasionally. Mixture will thicken. Fold in cheese, (canned mushrooms if using) tuna, spaghetti and parsley. Cover and cook on high 3 – 4 minutes or until heated through.