Tuna Casserole
Ingredients of Tuna Casserole
Water 8 cups 2 L Salt 1 tsp. 5 mL Small shell pasta 2 1/2 cups 625 mL Cooking oil 2 tsp. 10 mL Chopped onion 1/2 cup 125 mL Grated carrot 1/2 cup 125 mL Can of flaked white tuna in water, drained 2 2 Can of condensed cream of mushroom soup 10 oz. 284 mL Milk 1/2 cup 125 mL Dijon mustard 1 tbsp. 15 mL Dried dillweed 1 tsp. 5 mL Grated Cheddar cheese 1 cup 250 mLHow to Tuna Casserole
Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Transfer ti greased 2 quart (2 L) casserrole.
Heat cooking oil in medium saucepan on medium. Add onion. Cook, uncovered for about 3 minutes, stirring often, until starting to soften. Add carrot. Cook, uncovered, for about 2 minutes, stirring often, until softed. Add next 2 ingredients. Stir. Pour over pasta. Stir until well combined. Bake, covered ,in 35o F (175 C) oven for 30 to 40 minutes until bubbling.
Sprinkle with sheese. Bake, uncovered, for about 5 minutes until cheese is melted. Serves 4.
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