Tuna Cashew Casserole

  • Yield:4 servings
  • Time:
    25 mins show details
Tags: main dish, seafood, baked, American

Ingredients

  • 1
    onion, diced
  • celery, diced (save the leaves for stock)
  • 2 tablespoons
    butter
  • cream of mushroom soup
  • ½ cup
    chicken broth
  • 1 tablespoon
    soy sauce
  • ¼ teaspoon
    black pepper, freshly ground
  • tuna, drained (save that oil for cooking vegetables later)
  • 1 cup
    potato chips, crushed
  • ½ cup
    cashews, roughly chopped
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Equipment

  • casserole dish
  • large skillet

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Preparation

  1. Preheat your oven to 350°F and butter a 1-quart casserole dish.

  2. 5 mins

    Sauté the diced onion and celery in butter for about 5 minutes until softened. Don't toss those celery leaves — they're going straight into my next batch of stock.

  3. Stir in the cream of mushroom soup, chicken broth, soy sauce, pepper, and drained tuna. Mix until everything's well combined.

  4. Fold in half the crushed potato chips, then transfer the whole mixture to your buttered casserole dish.

  5. 20 mins

    Top with the remaining chips and chopped cashews. Bake for 20 minutes until bubbly and golden on top. (Save any leftover chips for snacking or crushing into your next meatloaf — waste nothing.)

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