Over the past three years, these Dinner Tonight recipes have shown that you can put pretty much anything into a casserole, as long as it includes a can of cream of mushroom soup. Today’s recipe from Alicia Lipinski of Perrysburg returns us to the basics: tuna casserole, although it is embellished with cashews, if you want them, and chow mein noodles. Ms. Lipinski was given this recipe as a gift for her wedding shower.
Tuna Cashew Casserole
1 tablespoon oil
1 cup finely diced celery
¼ cup minced onion
1 can chow mein noodles, divided
1 can cream of mushroom soup
½ can water (5 ounces)
1 (6-ounce) can tuna or chicken
½ cup cashews, optional
Dash of pepper
Preheat oven to 350°. Heat oil in a skillet or pot over medium-high heat. Add celery and onion and sauté until soft, 3-5 minutes. Put celery and onion in a casserole dish and add half of the noodles, the soup, water, tuna, optional cashews, and pepper. Mix together thoroughly. Bake for 30 minutes. Sprinkle remaining chow mein noodles on top before serving.
Yield: 6 servings
— Alicia Lipinski
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