Thursday, January 22, 2009

Tuna Casserole

Tuna casserole is a great comfort food if done right. Here's a recipe that I created on my own that gets gobbled up around here. The kitties help munch on a few pieces of tuna, too!

1/2 bag of pasta (I use scoobidoo noodles, but you can use penne or macaroni)
1 can of your favorite creamy soup (or use 1 whole recipe of creamy soup substitute - recipe follows)
1/4 cup diced onions
2 cans tuna, drained
1 can corn, drained
1 cup shredded cheese
cayenne pepper to taste
garlic powder to taste
black pepper to taste

  • Boil the pasta for a few minutes less than the package requires. (It will continue cooking in the oven).
  • Preheat oven to 350 degrees F.
  • If using creamy soup substitute, prepare the recipe.
  • Add the cayenne pepper, garlic powder and black pepper to the creamy soup substitute or the can of creamy soup.
  • Stir the cheese into the creamy soup mixture.
  • Add the flaked tuna and the can of corn to the mixture and stir well to combine.
  • Stir in the pasta and pour into a 9x13-inch casserole dish. You can sprinkle additional grated cheese on top if you like.
  • Bake in the preheated oven for 25 to 30 minutes.

Creamy Soup Substitute

2 tablespoons butter
2 tablespoons olive oil
1/4 cup flour
1/4 teaspoon salt (optional)
10 ounces milk (or you can use 5 ounces milk and 5 ounces chicken stock)
OPTIONAL: you can add chopped celery or onions for flavor

  • Heat butter and oil in a pot, then add flour and salt, stirring to form a roux.
  • If desired, add the celery or onions and cook for about a minute.
  • Add the milk and stir until thickened.