Tuna Casserole, October 28, 2015

I like just about every tuna casserole I eat. Mostly, they have noodles or potato chip crumbles, or something else stirred in to bulk them up a bit. The one I made the other night did not, so I was a bit skeptical about it, but it turned out to be quite tasty. When I commented to my wifey that I would likely add noodles next time I make it, she said, "Oh, I wouldn't! It's great as is." I served it with a bagged spinach salad with blue cheese & cherries and Honeycrisp apple slices with caramel dip. 

Cheesy Tuna Casserole

1/2 onion, chopped

1/2 green pepper, chopped

1 stalk celery, chopped

A bit of butter or olive oil

1 can condensed cheddar soup (I use the Healthy Choice sort---or whatever it's called---lower sodium & fat)

1/2 c. milk (I used 2%)

A pinch of salt

1/2 c. chopped pimiento olives

1 large can tuna, well-drained

Shredded cheddar (optional---my wife loves as much cheese as possible)

1 c. crushed cornflakes

1/2 c. slivered almonds

1 tbsp. butter or olive oil

Preheat oven to 350 degrees. Sauté onion, pepper, and celery in butter or olive oil until softened. Add soup and milk and stir until smooth. Cook 10 minutes or so. Add salt, olives, and tuna. Put in a greased 2-quart casserole. Spread cheddar over casserole, if using. Cook cornflakes and almonds in butter/oil. Spread on top of the casserole. Bake 25 minutes. Serves 4.