I had some leftover canned tuna the other day and decided to make a nice warm tuna bake to ward off the wintery chill in the air. A quick Google search later, and I had a basic recipe and some ideas to start with. The recipe is mainly adapted from About.com’s Tuna Casserole Recipe.
- 1/4 packet pasta screws, cooked al dente
- 1 splash olive oil
- 1 red onion, chopped
- 1 stalk celery, chopped
- 1 packet soup (I used garden vegetable soup), prepared according to instructions on packet
- 1/4 cup milk
- freshly ground black pepper to taste
- 1 cup frozen mixed vegetables or peas, precooked
- 2 cups grated cheese
- 1 or 2 cans tuna, lightly drained
- Preheat the oven to 200 degrees Celsius
- Saute the onion and celery in a medium pot until softened
- Add the soup, milk, precooked frozen veggies, 1 cup cheese and black pepper to the pot
- Simmer, stirring, until all the ingredients are combined and the cheese has melted
- When it begins to boil turn off the heat and gently fold in the tuna
- Add the precooked pasta and toss to coat
- Pour into a casserole dish
- Top with remaining cup of grated cheese
- Bake in the oven for 15 min
- Grill the top for a few minutes until the cheese is lightly browned
The About.com recipe suggests using buttered breadcrumbs or potato chips as a topping instead of the cheese. This sounds yummy, I’ll definitely give it a try sometime! You can also check out the many interesting variations on this dish listed after their recipe.
Unfortunately I didn’t take a photo of the dish before we tucked in! Everyone enjoyed it, including my one year old who usually avoids tuna. A winner in my books.