Friday, March 11, 2011

Tuna Casserole

As we start Lent this week in a primarily Catholic town, all the restaurants are hawking fish sandwiches, and even Taco Bell is featuring a shrimp taco (Can I interest you in some food poisoning?  Only $2.79!).  The grocery stores all have the fixings for tuna casserole prominently featured on their end caps.  Here's our family's version.  It should be stated that the Nugget will not touch most casseroles with a 10 foot pole, so he'll be munching PB&J tonight.

Tuna Casserole - adapted from Campbell's and Grammy's recipes
12 oz pasta - used tiny shells today, but egg noodles and corkscrews work well too
1c frozen peas
1-2 ribs diced celery
1 tbsp minced garlic
1 tsp onion powder, dehydrated onion, or finely minced onion
fresh ground pepper
1 Campbell's Healthy Choice cream of mushroom soup (Grammy prefers cream of celery)
1/2c milk
2 handfuls shredded colby-jack or cheddar cheese
1 large can tuna, drained
panko or French's onions

Cook pasta according to directions on box, to al dente.  Rinse under cold water and drain.  Combine with peas, celery, garlic, onion powder, pepper, soup, milk, tuna, and 1 handful cheese.  Spread in casserole dish.  Top with remaining handful of cheese and panko or French's onions.  Cover with foil.  Bake at 350 for 20-35 minutes, removing foil for last 5 minutes.  Casserole is ready when cheese is melted, topping is lightly browned, and edges are bubbling.

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