Tuna Mushroom Casserole

Ingredients and Weight:

• 1 (12-ounce) can tuna, drained and flaked
• 1 (10.75-ounce) can cream of mushroom soup
• 1 (10.75-ounce) can cream of celery soup
• 1/2 cup milk
• 1/2 cup sliced mushrooms
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese

Preparation Time:

10 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine tuna, cream of mushroom soup, cream of celery soup, milk, mushrooms, onion, green bell pepper, red bell pepper, salt, and pepper.
3. Pour mixture into a greased 8-inch square baking dish.
4. Sprinkle cheese on top.
5. Bake for 20 minutes, or until heated through and bubbly.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 250
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 500mg
• Carbohydrates: 25g
• Dietary Fiber: 2g
• Sugar: 10g
• Protein: 15g

Dish Characteristics:

• Creamy and savory
• Packed with vegetables and tuna
• Comforting and perfect for a weeknight meal
• Easily customizable with different vegetables or cheese

User Comments:

• "This casserole is a family favorite. It's always a hit with both kids and adults."
• "I love that this recipe is so quick and easy to make. It's the perfect meal for a busy weeknight."
• "I customized this casserole by adding a diced zucchini and corn. It turned out so delicious!"

Special Precautions and Tips:

• Use canned tuna that is packed in water or olive oil. If using tuna packed in oil, drain well before using.
• If you don't have cream of mushroom soup, you can substitute cream of celery soup or cream of chicken soup.
• To make this casserole ahead of time, prepare the dish as directed and refrigerate for up to 24 hours. When ready to serve, bake at 350°F (175°C) for 25 minutes, or until heated through.