Prep time: 20 mins
Cooking time: 25 mins
What can I say? I found two cans of tuna in the back of the cupboard and wanted to use them. Usually, I find the very notion of tuna casserole disgusting. It brings to mind a dry, tasteless, and often mushy mess. So I experimented and tweaked a few recipes I found online. I used a spiral pasta, which I think worked really well. And I threw in a red pepper, but I forgot the peas!!! Next time, I’ll add one cup of frozen peas.
Serves 7 hungry mouths with generous second helpings.
- 500g pasta
- 2 cans, cream of celery soup
- 2 cans, milk
- 1/3 cup mayonnaise
- 1 cup breadcrumbs
- 1 brown onion, finely chopped
- 1 red pepper, finely chopped
- 1 cup cheddar cheese, shredded
- 2 tbsp butter
- Olive oil for cooking
- Salt and pepper to taste
- Cook the pasta ahead to time. Make sure to undercook it by a few minutes. Drain and set aside.
- Preheat oven to 400F.
- Cook the onion and pepper in a little oil. Add a splash or two of beer as well, if you happen to be drinking one at the time…
- Put the cooked pasta, onion, and pepper into a casserole dish (9″ x 13″).
- In a saucepan, mix together the cream of celery soup, milk, cheese, and mayonnaise. Gently warm until the cheese is fully melted and the mixture becomes runny.
- Pour the mixture over the pasta. Stir well to combine.
- Cook the casserole uncovered for 20 mins.
- When the time is almost up, melt your butter in a small bowl. Mix together with the breadcrumbs.
- Sprinkle the buttery breadcrumbs over the top of your casserole. Bake for a further five minutes, or until the breadcrumbs are golden and crispy.
- Remove the casserole from the oven. Let sit for a few minutes before serving.