Cheesy tuna casserole
I'm not normally a fan of tuna casserole, but a friend of ours made this for us, and it's delicious! I've since tweaked it & made it even creamier, with helpful suggestions from emboline .
1 pound pasta (we prefer rotini)
1 cup frozen peas
8 ounces Velveeta, shredded
6 ounces shredded sharp cheddar cheese
one can condensed cream of mushroom soup (Campbell's isn't gluten-free, so if making this GF is important, use a GF soup. If the soup isn't condensed, you can skip the half can of milk and maybe just splash in some half-and-half or milk, or omit it altogether)
half a soup can of milk
a dollop of sour cream (optional)
2 cans tuna, albacore in water
1 tablespoon mayonnaise
salt, pepper
Pre-heat oven to 350.
Boil pasta and peas together until pasta is al dente (I use an oven-safe pot for this, to reduce the amount of stuff I have to clean). While it's boiling, open & drain 2 cans of tuna, mash it up in a bowl with the mayo, salt & pepper the tuna to taste. Drain the pasta and peas, then add pasta and peas back into the oven-safe pot. Stir cream of mushroom soup and half a can of milk into pasta. If you have some sour cream in the fridge, add a dollop for extra creamy goodness. Stir in the tuna mixture, Velveeta and about half of the cheddar cheese. Press the remaining cheddar cheese on top.
Put the pot, uncovered, in the preheated oven for about 30 minutes. If you want a golden brown top, broil it for a couple of minutes at the end. It's quick, easy, creamy and delicious!
It makes great leftovers, too.
For those who don't like tuna, you could probably do this with canned chicken instead, or just make a veggie version.
This can easily be made gluten free. Our favorite gluten-free pasta is the Ancient Harvet corn/quinoa blend pasta.
1 pound pasta (we prefer rotini)
1 cup frozen peas
8 ounces Velveeta, shredded
6 ounces shredded sharp cheddar cheese
one can condensed cream of mushroom soup (Campbell's isn't gluten-free, so if making this GF is important, use a GF soup. If the soup isn't condensed, you can skip the half can of milk and maybe just splash in some half-and-half or milk, or omit it altogether)
half a soup can of milk
a dollop of sour cream (optional)
2 cans tuna, albacore in water
1 tablespoon mayonnaise
salt, pepper
Pre-heat oven to 350.
Boil pasta and peas together until pasta is al dente (I use an oven-safe pot for this, to reduce the amount of stuff I have to clean). While it's boiling, open & drain 2 cans of tuna, mash it up in a bowl with the mayo, salt & pepper the tuna to taste. Drain the pasta and peas, then add pasta and peas back into the oven-safe pot. Stir cream of mushroom soup and half a can of milk into pasta. If you have some sour cream in the fridge, add a dollop for extra creamy goodness. Stir in the tuna mixture, Velveeta and about half of the cheddar cheese. Press the remaining cheddar cheese on top.
Put the pot, uncovered, in the preheated oven for about 30 minutes. If you want a golden brown top, broil it for a couple of minutes at the end. It's quick, easy, creamy and delicious!
It makes great leftovers, too.
For those who don't like tuna, you could probably do this with canned chicken instead, or just make a veggie version.
This can easily be made gluten free. Our favorite gluten-free pasta is the Ancient Harvet corn/quinoa blend pasta.