In the strangest sort of way, I just made the best-tasting tuna casserole ever. Odd how when we don’t plan things they seem to work out, but when we stress and fuss over minute details, things turn kind of ugly.
Tuna casserole is a warm, inviting sort of meal, and this turned out so good that I simply must share it before I have another bite!
- Large can of tuna
- 1 can cream of mushroom soup
- 1 packet onion soup mix
- 1 cup milk
- 2 cups of water
- 1 pack of crackers
- celery seed
- garlic salt
- Old Bay seafood seasoning
Combine the ingredients in a casserole dish well. You can also add noodles and cheese if you wish and any other veggies that you want in the mix.
Preheat the oven to 400 degrees and bake the casserole for 30 minutes. Serve and ENJOY!
The result is both creamy and tangy, and I definitely like creamy and tangy.
No photos this time- the casserole really isn’t excessively aesthetic, but this time, the taste and the comfort of the food is what really matters.