Verona’s Tuna Casserole

It’s called a casserole but really just a stove top pasta dish. Fast, easy and one of my daughter’s favourites, except for some reason she claims she can’t make it like I  do.


2 cups Penne pasta (I usually use 1/2 to 3/4 a bag)
1 cup sliced celery (optional)
1/2 green or red pepper (optional)
1 medium onion – chopped
1 small can of tuna (or salmon) – drained and flaked
1/2 cup Miracle Whip (mayonnaise will give a completely different taste)
1 can condensed cream of celery soup
1/2 cup milk
1 cup shredded cheddar cheese (old cheese is  best)


Place pasta in boiling salted water cook until al dente
While pasta is cooking, combine vegetables in covered bowl in microwave and cook until soften. They can also be stir fried on the stove with oil.
Open all cans, drain tuna.
Once pasta is cooked, drain and immediately return to pot.
Place pot back on burner that has been turned to the off position.
While drained pasta is hot, add all ingredients stirring each set into the pasta to mix adding in the following order:

1. Cheese, Miracle Whip, soup and milk (the idea here is to melt the cheese while stirring)
2. Cooked vegetables
3. Fish

Ready to serve!

To make a traditional casserole, cover the pasta mixture with 1/4 cup breadcrumbs mixed with 2 tbs margarine and place in oven at 375 F for 20 minutes.

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