Tuna casserole is an inexpensive standby for many Moms. The next time your kids yell, “What’s for dinner?” Tell them Tuna Casserole. The next time your zucchini crop overwhelms you plan ahead and make and freeze zucchini soup for this original and up-to-date recipe for tuna casserole. Because you rely on your garden for the soup base that you add to the casserole you save money over buying a can of soup at the store. Using soup that is made from home-grown produce also ensures freshness and wholesomeness. In addition, homemade zucchini soup is has less fat and sodium than store-bought condensed soup.
Ingredients
- 2 6-ounce cans tuna packed in water
- 1 pound of your favorite pasta - cooked
- 1-2 cups of your favorite cheese – shredded
- 3 cups of frozen zucchini soup, thawed but not prepared
- 1 teaspoon tarragon
- ¼ teaspoon dill
- 1/8 teaspoon cayenne
- 1.5 teaspoon minced garlic
- Milk
Instructions for Tuna Casserole in a Conventional Oven
Preheat oven to 350°F. Combine ingredients; add milk to the mixture if the mixture seems too dry. Bake for half an hour or until bubbly around the edges.
Instructions for Tuna Casserole in a Slow Cooker
Combine ingredients; add milk to the mixture if the mixture seems too dry. Cook on low for 2 hours.
Ideas and Suggestions
- Use evaporated milk rather than regular milk the texture will be creamier. In addition, evaporated milk doesn’t curdle the way regular milk does.
- Add your favorite vegetable to the casserole. Peas and corn are two traditional additions to tuna casserole.
- Add water chestnuts to the casserole for a little extra crunch.
- Top with crushed crackers, crushed chips, crushed corn flakes, crushed pretzels, or croutons.
- Prepare the casserole in the morning. In the evening, when you are ready to begin supper, all you have to do is turn on the heat, pop in the casserole and walk away (this works for both the slow cooker and for the oven).
- The reason that tarragon is used in this casserole is that it adds depth to the flavors of the cheese and zucchini.
- Dill is used in this casserole because the flavor of dill diminishes the ‘fishy’ taste of the tuna.
- If you wish to save even more money in the preparation of this dish, use the following low energy method for cooking the pasta. Bring the recommended amount of water to a boil. Add the pasta. Put the cover on the pasta pan and turn off the range. Let the pasta rest in the pan for 20-25 stirring periodically.
