Catholic Recipe: Tuna-Nut Casserole
INGREDIENTS
- 1 can (10-1/2 ounces) condensed cream of mushroom soup
- 1 small onion, finely chopped
- 3/4 teaspoon pepper
- 1 teaspoon curry powder
- 1/2 teaspoon Worcestershire sauce
- dash Tabasco
- 1 small can (2/3 cup) evaporated milk
- 1 cup peanuts, chopped, divided
- 1 package (9 ounces) medium noodles, cooked and drained
- 2 Tablespoons chopped parsley
- 1 can (6-1/2 or 7 ounces) tuna, drained and flaked
- 1 Tablespoon butter or margarine
Details
Serves: 6
Prep Time: 1 hour
Difficulty:
★★☆☆
Cost:
★★★☆
For Ages: 15+
Origin:
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Food Categories (3)
Feasts (0)
This is a tuna noodle casserole, with peanuts for a variation.
DIRECTIONS
Combine first 7 ingredients; add half the peanuts; add half this mixture to noodles; add parsley; arrange in ring inside casserole dish. Add tuna to remaining soup mixture; pour into center of casserole. Dot with butter or margarine; scatter remaining peanuts over top. Bake at 350° for 30 minutes. Makes 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
