Cream-Cheese Tuna Bake
A different retro tuna casserole this week…this one with cream cheese and corn flakes!
Cream Cheese Tuna Bake
4 ounces (1 cup) 7-minute macaroni
1 3-ounce package cream cheese
1 can condensed cream of mushroom soup
1 9 1/4 oz (1 1/2 cup) can tuna, drained and flaked
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons chopped pimiento
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 cup milk
1/2 cup corn-flake crumbs
Cook macaroni; drain. Soften cream cheese; blend in shoup, using electric or rotary beater. Stir in tuna, vegetables, mustard, salt, milk and macaroni; turn into 1 1/2 qt casserole. Sprinkle crumbs atop. Bake at 375 20-25 minutes or till bubbly. Serves 4 to 6. Better Homes and Gardens Casserole Cook Book, 1961.
Better homes, better gardens, but not better tuna bake!
Comment by Lidian — February 5, 2008 @ 3:31 pm
My kinda casserole
Comment by Liz — February 5, 2008 @ 10:17 pm
Hi Tarrant, Thank you for the comments! I just had a look at the Spaghetti Galantine recipe from July ‘06 - merciful heavens, that is the most awful jello recipe I have ever seen! And i love the name of the macaroni company that thought of it - Fatti & Moni! You just can’t make this sort of stuff up can you?
What a wonderful site you have got, I am looking forward to going through your archives.
Comment by Lidian — February 7, 2008 @ 10:13 am
Ooooh, another Tuna Casserole recipe! *JoY*
I’m thinking more along the lines of a parmesan/panko topping though. That probably won’t freeze very well. Will make a Sunday dinner of it then.
Comment by Kiesha — February 7, 2008 @ 11:05 am
This was super yummy! (With a few changes)
I hope you haven’t stopped posting to this blog, as I thoroughly enjoy it!
Comment by Kiesha — February 21, 2008 @ 12:12 pm
You can never have enough good casserole recipes…especially comfy ones like tuna noodle.
Comment by Sherry — February 27, 2008 @ 11:20 am