I cooked 2 cups of dry rice (not sure how much that actually makes, I just dump 2 cups in my rice cooker and fill with water to the appropriate line), but it was the perfect amount to spread on the bottom of my casserole dish.
Then, I kept everything else the same, mixing all the other ingredients, and mixing them into the rice.
Did you miss the original recipe? Here it is. You’ll need:
- 1/2 cup celery
- 1/4 cup onion
- 2-3 tablespoons butter
- 2 cans tuna
- 1 cup mayonnaise
- 1 cup milk
- 2/3 cup water
- 1 can of mushrooms, undrained
- 3 tablespoons Cream Soup Dry Mix
- 1 teaspoon parsley
- Salt and pepper to taste
- 12 ounce package pasta
- Potato chips or cheese for topping
First, saute the celery and onion in the butter.
Really, you could use a lot more of these. I tend to adapt to what my family will/will not tolerate (you’ll see what I mean with the mushrooms).
Mix together the tuna, mayonnaise, milk, water, Cream Soup Dry Mix, parsley, salt, and pepper. Stir in the mushrooms. I actually pureed the mushrooms in a mini-blender. This is because if anyone in my family sees a piece of mushroom (hubby included), I can expect to eat the entire casserole myself. If it’s pureed, it’s kind of like mushroom soup, and no one knows it’s there. Your preference on how you want to handle the “mushroom situation”.
I know, it looks really gross. I am no photographer. It also looks runny here, but the Cream Soup Dry Mix has thickener in it, so it will thicken as it cooks, I promise!
While you’re doing this, you will want to be cooking your pasta.
This is what I used. I cooked the whole package. I took a picture so you can make note of the beautiful $0.60 price tag. If you want more details from this AMAZING shopping trip, check out this post here!
Once the pasta is cooked, drain it and place in a 9 x 13 greased baking dish. Pour the tuna mixture over it evenly. Pop in the oven uncovered at 350 for 30 minutes. Sprinkle cheese on top, and bake for another 5 minutes.
I used the cheese, and didn’t experiment with potato chips because we didn’t have any. But we like to use chips for toppings instead of bread crumbs, so you could probably put some on top halfway through baking and you’d have a crunchier topping.
Some thoughts: GF pasta is CRAZY EXPENSIVE normally. This is only frugal because I got it at such a great deal. I am thinking that for future, I should learn to make this with rice. I mean really, the GF pasta is basically……rice, so what’s the difference? Stay tuned for the Tuna Rice Casserole version.
This recipe has been submitted to:
Affiliate Disclosure Print This Post Email This Post