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PUNCH UP THE FLAVOR! Tuna Casserole needn't be boring! I created the following recipe several years ago and no-one here has ever complained about having Tuna Casserole for dinner. This recipe has become a family favorite. Serve it with hot buttered rolls or cornbread, and a big vegetable salad.

NOT YOUR MAMA'S TUNA CASSEROLE!

(Recipe by Sharon K. Shubert)

2 cans tuna in water, drained
2 c. cooked wide egg noodles
1 can cream of mushroom soup
1 clove garlic, minced
1/2 purple onion, minced
2-3 ribs celery, chopped
1/2 green bell pepper, minced
1/2 c. grated Parmesan cheese
1 T. dried parsley
1 T. chicken bouillon
1 c. evaporated milk
1 c. sliced, fresh mushrooms
pinch of sage (or to taste)
dash of seasoning salt
salt/pepper to taste
10 oz. cheddar cheese, grated

Mix all ingredients together well in a large casserole. Bake, uncovered, at 350 degrees F. for 45 minutes, stirring half-way through baking time.

Remove from oven and top with cheddar cheese; return to oven for about 5 minutes or until cheese is melted.

NOTE: can be topped with biscuit dough ringed around edge of casserole before baking for a variety to this recipe.

Serves 6-8

Your Mama will love it!

Learn more about this author, Sharon K. Shubert.
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