Sunday, December 31, 2006

The Famous Tuna Casserole Revisited

I hadn't made this for over a decade but I recently served it for a volunteer staff party and the crowd went wild! You can find lower salt, lower fat versions of nearly everything in this and it still tastes great! Real comfort food for wintry days!
This serves four.

Make about 3 cups of your favorite stove top macaroni and cheese from scratch (or use a boxed mix) Extra sharp cheddar is best!
Add: 1 can tuna of choice (drained)
1 can cream of mushroom soup
1 cup of sour cream
1/3 cup dry sherry (Cooking sherry is okay, but salty.
You can buy the real thing nearly as cheap.)
Mix well and place in a casserole dish.
Top with croutons and bake at 350 until bubbly!

(They don't make the cheddar cheese croutons we use to use so I just chopped up a loaf of cheese bread from Weggies and made my own. Toss 1 cup bread cubes with 1/2 Tblsp olive oil and bake at 350 on cookie sheet for 8-10 minutes. Then top casserole)


No comments: