Wednesday, 30 November 2011

Tuna Casserole

For me, this is the dish that I can whip up when there's absolutely no food in the fridge. Canned tuna, pasta, and left over bits and pieces from the crisper. There's nothing easier. The usual tuna casserole call for a can of mushroom soup. I have just about anything "canned" in my cupboards in case of emergencies, but god knows why I didn't have this item. I had some mushrooms left over from the mushroom gravy in my last post, so I sauted as mush flavour as I can get out of them and made a white sauce.


Boil the pasta as instructed on the package. I made 3/4 of a package of rigatoni and mine went for about 13 minutes. When they are done, drain but don't rinse.

1 1/2 cup mushrooms
1 cup onion
4 tbsp butter
4 tbsp flour
3 1/2 cup milk
salt and pepper
1 cup shredded mozzarella
2 cans tuna



Saute the mushrooms and onion in the butter for 10 minutes. Sprinkle over some salt just to help them release the water. Once the onions are very translucent and the mushrooms have shrunk into tiny pieces, add in the flour. Cook for another 2 minutes then start adding in the milk.



 Start with 1/2 a cup and once the mixture thickens, you can add in the rest. Cook until the sauce becomes creamy and thick. Taste for seasoning. This step is extremely important because you need a lot of salt to balance out the sweetness from the onion and mushrooms. Take it off the heat and stir in 3/4 cup of the cheese and the tuna.


Fold in the drained pasta and pour into a baking dish.



Sprinkle over the rest of the cheese and bake in a 400 degrees oven for 20 minutes. The cheese should be melted and some parts should have turned a golden brown.




1 comment:

  1. Sooo good - although this is an advanced recipe compared to mine.haha

    ReplyDelete