Thursday, November 5, 2009
Yummy, warm, tasting, tangy tuna casserole is easy to make at home. It takes a bit of time to bake, but it's not your time. The rest is just a few simple ingredients.
1 can of tuna
1 can of cream of mushroom soup
peas (frozen or canned)
12-16 ounces of pasta, cooked according to package instructions
1 can of Durkee onions
cheddar cheese, grated
salt, pepper, cayenne pepper and/or tabasco sauce
1. Rub or spray oil in a medium-sized casserole dish.
2. Mix one can of (drained) tuna with 1/2 can of cream of mushroom soup. You can mix them directly in the casserole dish.
3. Add cooked pasta (elbow macaroni or penne work well) to the tuna mixture. Stir it in.
4. Sprinkle the top with the Durkee onions, peas, seasoning and shredded cheddar cheese until all the ingredients are equally distributed.
5. Bake the casserole at 400F/200C for 30 minutes.
The pasta will absorb a bit more liquid as it bakes in the casserole, so you may wish to stop the cooking and drain it when it's just a bit short of the usual al dente stage. Serve with a green salad to balance out the meal. For fresher tasting peas, use frozen or fresh peas, steam or microwave them lightly, and sprinkle them on top when you serve the dish.