Chopstick Tuna Casserole

Name: Chopstick Tuna Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 10 min
Yield: 4
Ingredients: 10.5 ounces cream of mushroom soup; 1/4 cup milk; 7 ounces tuna; 5 ounces chow mein noodles; 1 cup celery; 1/2 cup onions; 1/2 cup bell pepper; 1/2 cup cashews

10 mins prepServes 4

Chopstick tuna casserole is a vintage recipe that was popular in the 1950s and 1960s. Tuna, crunchy chow mein noodles, buttery cashews, sweet bell peppers, onions, and celery are all mixed together with cream of mushroom soup and baked. It's a simple hot dish that's easy on the budget and a snap to put together.

4 servings

What you need

10 ½ oz cream of mushroom soup

¼ cup milk

7 oz tuna, drained - I like albacore. I also have been known to use 12 ounces.

5 oz chow mein noodles, reserve some for topping

1 cup celery, sliced

½ cup onion, chopped

½ cup bell pepper, chopped

½ cup cashew

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Instructions


0 Preheat the oven to 350℉
5 Spray a 1 1/2 quart casserole dish with no-stick cooking spray.
1 Saute the celery, onion, and bell pepper in a little oil or butter until softened.
2 Mix in the rest of ingredients except for the reserved chow mein noodles.
6 Spoon into prepared casserole dish.
3 Sprinkle remaining chow mein noodles on top.
4 Bake for 35 to 40 minutes or until heated through.

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Chopstick Tuna Casserole

What you need

Instructions

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