Friday, August 21, 2009

Food Storage Friday: Easy Tuna Casserole

This recipe is so simple and uses all non-perishables: perfect for food storage. All you have to do is boil some water and open up a few cans.
We've got: canned peas, 5 oz canned tuna, pasta, and Italian dressing.

Cook your pasta according to box directions.

Drain into a bowl.
Add your tuna..
... and about half the can of peas. You could even add other veggies if you want - go crazy!!
Add your Italian dressing and mix together.

My 2-year-old daughter is a big fan of this dish. You can serve it hot or cold, and it's a perfect lunch!

Easy Tuna Casserole (serves 3-4)
1/2 box pasta (about 7-8 oz)
1 can tuna (5-6 oz)
1/2 can peas (or other veggies)
about 1/4 cup Italian dressing

If you are rotating this meal (i.e., serving it when you aren't really living off your food storage), make it with frozen or fresh peas. You could also add cubed cheese.

Cook pasta according to package directions. Drain. Mix in tuna, veggies, and Italian dressing. Mix. Serve hot or cold!


Anonymous said...

Now that is my kind of cooking! Thank you for the recipe! I have a friend who adds a pouch of tuna to box mac and cheese (prepared) when she wants a quick tuna and noodle!

Danielle said...

My family has a similar recipe that is equally food storage friendly. We add a can of cream of mushroom soup... this is a family favorite.

My husband's family adds a can of cream of celery, which has a different taste, but is still quite enjoyable.

Anonymous said...

My tuna casserole is similar -- I use a can of cream of mushroom or chicken soup, cover it with breadcrumbs & cheese and bake it till the cheese melts. Delicious!

Anonymous said...

I just have to thank you for sharing so many great basic recipes. My printer is getting very tired.

Negi said...

Thanks for great information you write it very clean. I am very lucky to get this tips from you

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