Ingrédients pour 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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Comment préparer 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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