Thursday, July 16, 2009

Tuna Casserole That the Pickiest Eater Liked

I love "throw it all in a dish and call it good" dinners. I was pleasantly surprised by my kids response to this one, too. They both asked for more and didn't complain when it came time for leftovers!

Tuna Casserole

1 can family size cream of mushroom soup
1 cup milk
2 cups frozen mixed veggies
3 (7 oz.) cans of tuna, drained
3 cups (before cooking) elbow macaroni noodles
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp seasoning salt
2 Tbsp melted butter
1 cup crumbled saltine crackers

1. Cook and drain noodles

2. Add soup, milk, veggies, tuna, garlic and onion powder and seasoning salt. Place in a 3qt. casserole dish.

3. Bake at 400 F for 30 minutes.

4. Mix cracker crumbs with butter in bowl and sprinkle on top. Bake for 5 min. more.

When it came time to reheat for leftovers I added some pureed peas to moisten it up. The kids really liked it and I felt like they were getting plenty of veggies even though it was a one dish meal.

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