Tuna Casserole, by Tika
Tuna Casserole, by Tika

Comfort food at its best.


1 box Farfelle (bow ties), OR  noodles, undercooked  because they finish in the oven

2 cans cream of mushroom soup

1/2 soup cans milk

1/2 cup sherry

¼ cup chopped onion

3 cans tuna in water, drained

frozen peas or broccoli

salt, pepper to taste

garlic powder, onion powder (Start with 1/2 tsp each)

bread crumbs


salt and pepper, garlic powder, onion powder

Variety of cheese

I use all kinds of cheese, whatever I have.  I like Velveeta because even though it’s processed, it melts great and I like the flavor.  Also, sharp cheddar, Monterey jack, a couple slices of Swiss.  Start with about 1 cup of cheese and add more if you want until desired taste and thickness of sauce is reached.  Don’t make it too thick because it will thicken more while baking.


Cook the Farfelle for about 8 min, instead of 11.  Noodles only need 5 minutes.  Drain.  Rinse pan.

In same pan, melt about 3 TBSP butter and add onion.  Sautee for a couple of min.  Add 2 cans soup, sherry, then start adding the cheese.  When it gets too thick, slowly add some of the milk.  Stir until cheese is melted, then add remainder of milk and seasonings. Throw the frozen veggies in just long enough to unclump them.  If using broccoli, let it cook for a couple minutes so it can begin to cook a bit.

Put noodles or Farfelle in a buttered 9 x 13 baking dish.  Add the noodle mixture.  Top with bread crumbs.  In same pan, melt 3 – 4 TBSP butter and drizzle over bread crumbs.

Bake uncovered about 25 min at 350.

By Tika, for Chew Wanna Eat?



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