Tuna fish casserole. Yum. I have loved this dish since I was a child. My mom didn’t make it much as both my sister and dad hated it. Once in a while, however, usually during Lent, we were treated to it. I had a hard time waiting for it to be done and invariably burned my mouth on it since I couldn’t wait for that first bite!
Over the years I have changed it a bit to fit our needs. The canned peas made my stomach upset so they became fresh asparagus, and then canned green beans, as my kiddos let me know that they were less than fond of asparagus! It doesn’t really matter. It still tastes great!
Here is our recipe:
2, 15 oz. cans of French green beans, drained
3, 5 oz. cans of tuna, drained
20 oz. (1.5 bags) of potato chips, smashed
3 cups of my cheesy-veggie soup
4 cups finely shredded cheddar cheese
Preheat your oven to 350° F. Spray a 9 x 13 pan with your favorite non-stick cooking spray. Layer 1 can of the green beans, then 1 1/2 cans of the tuna and half of the potato chips. You can use any kind you like from regular to sour cream and onion to cheese and sour cream chips. Yum. Our favorite these days is the low-salt regular chips by Great Value (Walmart brand!) Add a second layer, finishing off the green beans, tuna, and potato chips. Top with the soup and then the cheese. Bake for 1 hour. Enjoy!