When it comes to preparing meatless meals, tuna is a steady standby to use as the main ingredient. Tuna gratin is a creamy, crunchy casserole that uses only one dish, bakes in less than 30 minutes and is simple to make. The basic recipe contains very little seasoning, but a few chopped pimientos or minced green onions or scallions can be added for a little extra zip. Serve the casserole over noodles, rice, buttered toast points or mashed potatoes.
Baked tuna gratin
1 can condensed cream of celery soup
1/2 c. evaporated milk
1 large (12 oz) can tuna, drained
1 c. frozen mixed peas and carrots
2 tbsp. butter or margarine
1/2 c. panko bread crumbs
Melt butter in small microwave-safe bowl. Add bread crumbs and coat well with butter. Set aside.
Preheat oven to 400 degrees. Spray a 1 1/2 qt baking dish with nonstick cooking spray.
In baking dish, mix together soup and milk. Stir in tuna and vegetables. Place in preheated oven and bake 20 minutes, or until mixture is bubbly. Remove from oven and top with buttered crumbs. Return to oven for 5 minutes or until bread crumbs are golden brown. Serves 4