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Tuna Casserole Ala Millsfamily Recipe
3 cups medium pasta(I like to use the multicolored spirals)
1/2 cup celery
1/2 cup onion
1 can cheddar cheese soup
1/2 cup mayo (I use Miracle whip... it gives it that extra little flavor!)
3/4 cup wine (I use a dry white)
1 Tbl dill weed
2 6oz cans tuna packed in water, drained
1/4 cup pimento
1/2 cup sliced black olives
1/2 cup sharp cheddar cheese, shredded
French Fried Onions
Cook pasta. (of course I'm sure you knew this part! lol) Drain, set aside.
Slice celery, and chop onion. Saute in water til just tender. Add soup, wine, dill weed & mayo. Fold in pasta, tuna, pimento, olives & cheese.
Bake in a 2 Qt casserole dish at 350°F for 25 minutes or until bubbly around edges. Add French fried onions to top, bake another 5 minutes, or until crisp.
Of course there are many variations for Tuna Casserole, including making it a salmon, crab or shrimp casserole. This is one of DH's favorite meals. I serve this with salad, and garlic toast.
Somtimes I also put a fresh veggie on the side.
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