Creamy Tomato Tuna Casserole

In this creamy tomato tuna casserole, canned tuna is paired with other every day ingredients found in your kitchen. It’s a quick and tasty meal.

Here’s the recipe.

Ingredients:

  • cooking oil

  • 2- 6 oz cans of tuna fish

  • 1 can of condensed mushroom soup

  • 1 medium onion diced

  • 4 cloves of minced garlic

  • 1 pickled habanero pepper

  • 1 bay leaf

  • 1 teaspoon of ground cumin

  • 1 tablespoon of dried oregano

  • 1/2 cup of stewed tomatoes

  • 1 diced bell pepper

  • 1 cup of plain potato chips

  • salt

    Method:

  • Heat the oven to 350°F.

  • In an oven safe pan, heat some oil and add the garlic, onions, bay leaf and oregano.

 

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  • Once the onions are translucent, puree the bell pepper and tomatoes and add them to the pan.

 

Then add the mushroom soup and mix it thoroughly.

 

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This is the mushroom soup that hasn’t been stirred yet. 

 

Then break up the tuna and add it to the pan along with the cumin and salt to taste.

 

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  • Once the sauce has thickened, add the potato chips and mix well. Then put the pan in the oven for 30 minutes.

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Enjoy!

 

 

 

 

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