Change-of-Pace Tuna Casserole
Chicken of the Sea
1 10.75-ounce can
condensed cream of
mushroom soup, plus
½ to 1 can of milk for
desired consistency
½ cup light sour cream
½ pound tricolor rotini
pasta, cooked according
to package directions
1 10-ounce package frozen
chopped broccoli or mixed
stir-fry vegetables, thawed
2 tablespoons
chopped pimiento
2 tablespoons butter
or margarine
8 ounces fresh
mushrooms, sliced
½ cup chopped onion
½ cup chopped celery
2 7-ounce cans Chicken of
the Sea chunk light tuna
in water, drained
½ cup unsalted sliced
almonds, toasted
Preheat oven to 350°F. Lightly grease a
1½-quart baking dish.
In a bowl, blend soup with milk and sour
cream until smooth. Stir in pasta, broccoli
and pimiento; set aside.
Melt butter in a sauté pan over medium heat.
Add mushrooms, onion and celery, and
cook until tender, about 5 minutes. Mix the
vegetables into the soup mixture. Fold in tuna.
Pour into the prepared baking dish. Top
with almonds.
Bake, uncovered, for about 25 minutes, or
until hot and bubbly. Makes 4-6 servings.
South of the Border
Tuna Enchiladas
Chicken of the Sea
2 7-ounce cans Chicken of
the Sea chunk light tuna
in water, drained
1 cup shredded Mexican-style cheese blend
1⁄₃ cup corn kernels
1⁄₃ cup minced red onion
2 tablespoons minced
fresh cilantro
1 15-ounce can mild
green chile enchilada
sauce, divided
8 6-inch soft taco-size
flour tortillas
1⁄₃ cup sour cream
Preheat oven to 425°F.
In a medium bowl, flake tuna. Mix in cheese,
corn, onion, cilantro and ₂⁄₃ cup enchilada sauce.
Spread 2 tablespoons of enchilada sauce in the
bottom of an 8-by-8-inch baking dish.
Fill each tortilla with about ₁⁄₃ cup of the tuna
mixture. Roll up and place seam-side down in
the baking dish.
In a small bowl, mix the remaining enchilada
sauce with sour cream. Pour over the rolled
tortillas. Bake, uncovered, for 30 minutes, or
until golden brown. Let the enchiladas sit for
5 minutes before serving. Makes 8 enchiladas.
