Microwave tuna casserole

History and origin of tuna casserole

Tuna casserole is a popular and versatile dish with roots in the home cooking of various Latin American countries. Its simple and quick preparation has made it a common option for those seeking a delicious meal without investing much time. In different countries of the region, this recipe may vary in name and some ingredients, but the basic concept remains: combining tuna with a creamy base and some type of pasta or rice to form a comforting dish.

In countries like Mexico and Chile, this preparation is frequently known as "cazuela de atún" (tuna casserole), while in some regions of Argentina and Uruguay it is simply called "pastel de atún" (tuna pie) or "pasta con atún" (pasta with tuna). In Venezuela and Colombia, there are similar mixtures called "pasta con atún" or "mezcla rápida de atún" (quick tuna mix), reflecting the versatility of tuna as an accessible and nutritious ingredient in family cooking.

This dish is especially valued for being economical, nutritious, and easy to adapt to locally available ingredients. Furthermore, the microwave version offers an even more efficient preparation, ideal for people with little time or those who wish to avoid prolonged use of the stove.

How to prepare Microwave Tuna Casserole

Ingredients: Macaroni and Cheese Mix, Butter, Cream of Mushroom Soup, Tuna, Lemon Juice.

Place the macaroni from the box into a microwave popcorn bowl -- I use an Anchor Hocking model.

Add enough water to cover the noodles.

Cook the noodles on high power for 10 minutes or until tender -- then drain.

Return the drained noodles, butter or margarine, the contents of the cheese packet, the entire can of cream of mushroom soup.

The lemon juice and the entire can of tuna.

Heat on high power for 1 minute or until hot.

Microwave tuna casserole