A comfort food recipe like my tuna supreme casserole from scratch always has that knack to make a day go so much better. The reason it manages to lift up spirits may have to do with that velvety quality from a rich cream or sauce that just satisfies hunger in a way that other dishes cannot.
My tuna supreme has neufchatel cheese in place of cream cheese, a can of cream of mushroom soup, onions, milk, olive oil, elbow macaroni, milk with a few tablespoons of flour to thicken the sauce, giving more to its richness in this recipe. In addition, I add a tablespoon of prepared mustard, which lends such a different and incredible taste to the tuna.
Being a lazy cook, I must tell you that my best tuna supreme casserole recipe is also so simple to make from scratch. Though you can make it in the oven, I prefer just to make it on the stove top.
Basically, you just chop two small onions and fry in the olive oil until golden brown. Afterwards, you take this off the heat to stir in the flour before returning it to the burner for a few seconds to gently cook it before adding the rest of the ingredients except for the elbow macaroni. You’ll follow up with the macaroni to incorporate as soon as it finishes cooking.
Tuna dishes in general are family favorites at our home. We use a lot of tuna, salmon, mackerel as well as fresh fish in our cooking. In fact, you also may want to check out my prized tuna casserole recipe with portabello mushrooms, hard-boiled eggs, saltine crackers in a creamy base, lemon pepper tuna salad, tuna patties or my tuna spaghetti. I have a lot more tuna related recipes so look for others in my search box.
Best Tuna Supreme Casserole Recipe
4 oz. Neufchatel cheese or cream cheese
2 cans (5-oz.) size tuna, drained
1 can cream of mushroom soup (10.5 oz.)
2 small onions, finely chopped
1 tablespoon of prepared mustard
1 ½ cups milk
3 cups of uncooked elbow macaroni
1/4 cup of olive oil
3/4 teaspoon salt
4 tablespoons of flour
In a skillet, heat the olive oil before adding the onions. Fry them until golden brown.
Remove the skillet off of the heat and stir in the flour.
Return to the heat and cook for a few seconds while stirring before adding the milk, soup, mustard, salt, tuna, and cream cheese. Cook the mixture until it is creamy and thickened.
Stir in the cooked elbow macaroni last and combine the ingredients.
ENJOY
- 4 oz. Neufchatel cheese or cream cheese
- 2 cans 5-oz. size tuna, drained
- 1 can cream of mushroom soup 10.5 oz.
- 2 small onions finely chopped
- 1 tablespoon of prepared mustard
- 1 ½ cups milk
- 3 cups of uncooked elbow macaroni
- 1/4 cup of olive oil
- 3/4 teaspoon salt
- 4 tablespoons of flour
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In a skillet, heat the olive oil before adding the onions. Fry them until golden brown.
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Remove the skillet off of the heat and stir in the flour.
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Return to the heat and cook for a few seconds while stirring before adding the milk, soup, mustard, salt, tuna, and cream cheese. Cook the mixture until it is creamy and thickened.
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Stir in the cooked elbow macaroni last and combine the ingredients.
ENJOY!
Recipe Notes
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