Fine Tuned Tuna Casserole |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I never much cared for tuna casseroles until I married someone who did. Adding the garlic and soy sauce turned it into a comfort food that I now crave on a regular basis. Please don't omit the soy sauce just because it sounds like a bizarre ingredient-it and the fresh garlic make this dish. Also please use albacore tuna-it's s-o-o much better! Ingredients:
1 can white chunk tuna (albacore) |
1/2 lb rotini pasta |
1 can cream of mushroom soup |
1/2 cup milk or 1/2 cup half-and-half |
3/4 cup finely chopped onion |
2 cloves garlic, finely minced |
8 ounces sliced mushrooms, sauted (or use canned) |
2 tablespoons soy sauce |
Directions:
1. Cook pasta until very al dente.
2. (you want it slightly undercooked) Drain.
3. While pasta is cooking, mix in a greased casserole dish tuna, onion, garlic, mushrooms, soy sauce, milk, and soup.
4. Stir in drained pasta.
5. Place, uncovered, in a 350 oven for 40 minutes.
6. Offer additional soy sauce for each diner to add to taste.
7. I usually add another splash or two.
|
|