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Wednesday, December 22, 2010

Sally's Epic Tuna Casserole Recipe

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Gonna miss that little girl. Gonna miss her tuna casseroles even more. Here's the top secret family recipe:

Empty half a box of pasta shells (or more), 2 cans of condensed mushroom soup, 3 cans of tuna (or more if it doesn't seem like enough), 4 tablespoons of mayo, a few handfuls of whatever kind of cheese you want (shredded), dried basil, garlic powder and parsley, salt, pepper, and crushed up Cheez-Its and melted butter on top. 

Cool the shells almost all the way through, maybe 2 or 3 minutes shy of being fully done. Mix everything together in a bowl, except Cheez-Its and butter. Place it in a pan and sprinkle Cheez-Its over the top (smother it!). Then pour half a stick of melted butter over that.

Preheat oven to 350 degrees and bake for 30ish minutes or a little more until it's golden brown and bubbling. If you want more moisture in it you can put more mushroom soup in it.

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