I loved this tuna casserole when I was a kid and I love it now. However, it seems there are those out there who hate tuna casserole, but try this one, it's rich and creamy goodness might get you eating tuna casserole again!
- 2 cans of tuna, in water drained well
- 1-2 cans or bags of whole kernal corn
- 8 - 10 slices of american cheese
- 2 cups cooked elbow macaroni
- 1/4 - 1/2 cup milk
- 1/2 tsp dill weed
- 1 tbls. of lemon or lime juice
To be honest my mom never put in the last two ingredients. That's something I added to subdue the fishy taste of the tuna. Now these amounts are not exact. The first four ingredients are going to be layered, so you will need enough for two layers each to cover whatever size casserole dish you'll be using. The milk is to keep it creamy and prevent it from drying out in the oven.
Preheat oven to 350 degrees. In bowl combine milk, lemon or lime juice, and dill weed. In casserole dish lay down 1 layer of macaroni, then a layer of tuna, then a layer of corn and cover with slices of cheese. Repeat these four layers and then pour the milk mixture over all. Place in oven till bubbly hot and cheese is melted. Should serve about 6 - 8.
Photo by Sinksanctity
