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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is from a Grandma's Kitchen Recipe Card. Super easy for a weeknight meal, and you could add just about anything to this casserole and it would be great. Here is the basic recipe. Tweak to your liking. Ingredients:
6 ounces corkscrew macaroni |
1 tablespoon butter |
8 ounces fresh mushrooms, sliced |
1 small onion, chopped |
1 cup chicken broth |
1 cup milk |
1/4 cup all-purpose flour |
1 (12 1/4 ounce) can tuna, drained |
1 cup frozen peas, thawed |
1 (2 ounce) jar chopped pimiento, drained |
1/2 teaspoon dried thyme |
Directions:
1. Cook corkscrew pasta according to package directions. Drain; cover. Set aside.
2. Preheat oven to 350°F Spray 2-quart casserole with nonstick cooking spray; set aside.
3. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir until onion is tender, about 5 minutes.
4. Using wire whisk, stir together chicken broth, milk and flour in small bowl until well blended. Stir into mushroom mixture; bring to a boil. Cook and stir 2 minutes or until thickened. Reduce heat to medium.
5. Stir in tuna, peas, pimientos and thyme. Add pasta to tuna mixture and stir.
6. Spread pasta evenly in prepared casserole. Bake until bubbly and heated through, about 30 to 35 minutes. Let stand 5 minutes before serving.
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