Ingredientes para Baby Boomer Tuna Casserole
- 1 pound elbow macaroni
- 2 (5 ounce) cans tuna in water, drained
- 1/2 medium onion, finely chopped
- 1 cup frozen peas, thawed
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon paprika
- 1/2 cup crushed potato chips
- salted water, for cooking macaroni
- butter, for greasing dish
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Cómo preparar Baby Boomer Tuna Casserole
- Preheat oven to 350°F (175°C).
- Cook 1 pound elbow macaroni in a large pot of boiling salted water until al dente (about 8-10 minutes). Drain well.
- While macaroni cooks, finely chop 1/2 medium onion.
- In a large bowl, combine 2 (5 ounce) cans tuna (drained), 1/2 cup chopped onion, 1 cup frozen peas (thawed), 1 (10.75 ounce) can condensed cream of chicken soup, 1/2 cup milk, 1/4 teaspoon black pepper.
- Gently fold in the cooked macaroni.
- Pour the mixture into a lightly buttered 6-cup casserole dish.
- Sprinkle with 1/2 teaspoon paprika.
- Bake for 20 minutes.
- Top with 1/2 cup crushed potato chips.
- Return to oven and bake for an additional 10 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
14g
Fat
12g
Carbs
11g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Casseroles Lunch Main Dish Pasta Seafood American Canadian Oven Easy Beginner Cook Heirloom Historical Holiday Event Kid Friendly Fish Dietary Comfort Food Inexpensive Tuna Pasta Rice And Grains Saltwater Fish Taste Mood Equipment
