Leftover Tuna Casserole
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 16 ounces penne pasta, also have used egg noodles
- 1 lb grilled tuna (Salmon, Halibut)
- 2 (10 3/4 ounce) cans cream of celery soup
- 1 cup frozen peas
- 1 cup chopped onion
- 1⁄2 cup chopped mushroom
- 1⁄2 cup chopped celery
- 1 cup milk
- 1⁄4 cup mayonnaise
- Old Bay Seasoning
- pepper
- 1 cup parmesan cheese
- 1 cup mozzarella cheese
- Italian seasoned breadcrumbs
- 1⁄4 cup butter
directions
- Cook Pasta according to directions.
- Mix soup and milk in pan and bring to light boil.
- Flake cooked tuna in mixing bowl.
- Add Mayo, peas,onion, celery, mushrooms, parmesan cheese and half the mozzarella, mix well, season to taste.
- Add pasta, and soup until you have a nice creamy mixture.
- Put in large casserole dish, cover lightly with mozzarella cheese.
- Combine bread crumbs and melted butter and layer over top of cheese with a spatula.
- Bake 45 minutes at 350 degrees or until topping becomes golden brown.
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RECIPE SUBMITTED BY
I am a commercial fisherman and bring home lots of seafood, as well as I like to fish and hunt alot, so I am always looking for new recipes to cook game and seafood. I happened upon this website so thought I would join and maybe I could share some of the recipes over time that I have come up with.