Liturgical Year : Recipes : Tuna-Nut Casserole

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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:

Food Categories

Feasts

None

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

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