Tuna Casserole
Look, this isn’t going to win any prizes for being a culinary masterpiece, but it tastes good. So there.
Tuna Casserole
- 2 cans tuna, drained
- 1 box shells and cheese, prepared
- 16 oz. frozen peas (although tonight I’m using mixed vegetables for the sake of not taking the kids to the store when it’s 95 degrees)
- 1 can cream of mushroom soup
- 2 c. cheddar cheese
Mix ingredients and bake at 350 degrees for 30 minutes. Easy as pie, or casserole as the case may be.
This is one of the recipes I submitted for Zion’s new cookbook. You can find more tasty recipes in the church’s cookbook, coming sometime at the end of the summer. Let me know if you need a copy.
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