A late afternoon trip to the bookstore to look over college directories with my 17 year old prompted a treat at the Starbucks. Cost: $6.24. It was a nice treat, and not all that expensive, but considering it cost about 3 time what I spent making dinner… Well, you get the picture.
Dinner tonight was a tuna casserole. The tuna was free with coupons a few months back, and the pasta was probably 5 cents after triple coupons. I served the casserole with canned green beans. Sort of ridiculous, since I have beans growing in the back yard, but we didn’t get home until about 6:30 and had to rush out back and help my husband lift and position a wall for the workshop he’s building. I know some people don’t like canned green beans, but we do, and in fact *I* prefer them over frozen green beans (unless I’m the one who froze them).
Here’s the tuna casserole recipe:
1 cup elbow macaroni (I used spirals)
3 oz cream cheese
1 can condensed cream of mushroom soup
1/4 cup milk
1 Tbsp prepared mustard
1 can Tuna, Light, Canned in Water — drained (or 1 pouch)
1 Tbsp. Onion — chopped
1 2-oz. jar chopped pimento — drained (optional)
1 4-oz. can mushroom pieces — drained (optional)
Potato chips — crushed
Cook macaroni according to package directions and drain. Soften cream cheese and blend in cream of mushroom soup, using electric beater or wire whisk. Stir in milk and mustard until blended. Add in drained tuna, pimento (optional), onion and mushrooms (optional). Fold in cooked macaroni. Spray a 1 1/2 qt. covered casserole dish with cooking spray and transfer tuna mixture to casserole dish. Top with crushed potato chips and cover. Bake at 375 degerees F for 20 minutes. Remove lid and bake for 5 more minutes.
Recipe Notes My family LOVES this recipe. I don’t usually have chips so I use crushed saltines.
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