Tuesday, May 17, 2016

Mama's Tuna Casserole

This recipe is not trendy. It has no highfalutin vegetables like kale or rutabaga (in fact, it doesn't have any vegetables at all...) It uses that sinful ingredient that elite chefs sniff at and refuse to allow into their cupboards: cream of chicken soup.

Yet I really don't know how people survive without a recipe or two like this in their repertoire. It's quick to make, with ingredients I always have in my cupboard. Creamy, cheesy, and delicious, it's just right for those days when you feel terrible and need a quick, comforting casserole dinner. Plus, it has fish! Everyone knows we're supposed to eat fish once a week. Done!

It's also marvelously forgiving; you can increase or decrease the amounts to your pleasure (or to suit what you have in the fridge and pantry). In fact, mom never measures when she makes this. Neither do I.

1 lb pasta, cooked just to al dente and drained. Rotini, macaroni, farfalle, and shells all work well.
1.5-2 10.5 oz cans cream of chicken soup
1 12 oz can of tuna packed in water, drained
1-2 cups shredded cheddar cheese + extra for sprinkling on top
Pepper to taste
1/3 cup milk
Crispy fried onions (like French's brand)

Preheat oven to 350. In a large bowl, combine cooked pasta, cream of chicken soup, tuna, and cheese to taste. Pepper to taste (you can add salt, too, but honestly, there's already a lot of salt in the tuna, soup, and onions, amiright? I leave it as is, but feel free to add some if you're inclined!) Add milk and stir until desired texture (about 1/3 cup.) Pour into a casserole dish or 9x13 pan. Sprinkle with cheese and onions. Bake for 30-35 minutes until bubbly.

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