Tuna Casserole with Fresh Mushroom Soup
This is a more sophisticated version of the childhood favorite.
Calories per serving: 431kcal
Ingredients
~~ -- Mushroom Soup -- ~~
- 2 cup mushrooms, sliced or 1 cup chopped
- 2 tablespoons butter, unsalted
2 tablespoon Shallots in Oil- 2 tablespoon sherry
- 1 tablespoon *vegetable base
- 2 tablespoon *flour
- 2 cups milk
~~ -- White Sauce -- ~~
~~ -- Casserole -- ~~
- 1 can Tuna in oil, drained
- 1 cup Cheddar, shredded
- 1 cup Bbq potato chips, crushed
- ½ cup Bbq potato chips, for garnish
- 1 tablespoon Sunny Paris
Instructions
- Follow the directions for Cream of Mushroom Soup with Sherry. You will only need 1 cup of the mushroom soup, so either have the rest with your casserole, or freeze it for later.
- Saute the onion in the butter until it is translucent. Add the flour and mix it in thoroughly. Saute until it turns white then add the milk and nutmeg. Stir constantly until it has thickened. Add the cup of mushroom soup and mix it in.
- Drain the tuna thoroughly. Give the juice to your pet cat or dog.
- Put the tuna into a large bowl and break it up. Add half of the cheddar, the crushed chips and soup mixture you just made. Mix it together.
- Put the mixture in a casserole dish and top it with the remaining cheese, whole chips and sprinkle Sunny Paris overall.
- Cover the casserole and bake at 350 for 30 minutes or until the cheese is melted and bubbling. Let it cool for 10 minutes before serving.
- Enjoy this with a glass of white wine and soup or salad.
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