Monday, January 11, 2010

Quick Tuna Casserole

I make this dish at least once a month for a couple of reasons. I don't like fish much aside from tuna (though I'm going to start trying to eat them again; hopefully my palate has matured) and this is good way to get some fish into my diet. Also, my husband likes it and I made it the first time at his request. I almost always have the ingredients on hand for tuna casserole, so it's great dish when you have no idea what to make for dinner since nothing needs to be thawed and it's quick and easy to throw together. We ate it for dinner along with Tuscan Whole Wheat-Herb Bread and steamed broccoli.

Quick Tuna Casserole
from The Joy of Cooking

12 oz. canned or pouch tuna, drained
2 c. cooked egg noodles or elbow macaroni (about 4 oz. uncooked)
One 10.75-ounce can condensed cream of mushroom soup
1 c. frozen peas, thawed or one 8-ounce can green peas, drained
3/4 c. milk
1/4 c. chopped pimientos or minced red bell pepper (optional)
2 T. minced scallions or onions (optional)
1 t. Worcestershire sauce or red pepper sauce (optional)

1/2 c. dry bread crumbs, fine cracker crumbs, or crush cornflakes
1/3 c. grated Parmesan (optional)
2 to 3 T. butter; melted

1. Preheat the oven to 375 degrees F. Grease a shallow 1 1/2 to 2-quart baking dish.

2. Place tuna in a large bowl and break into chunks with a fork. Stir in egg noodles, soup, peas, milk, pimientos/red bell pepper, scallions/onions, and Worcestershire/red pepper sauce until just combined. Pour mixture into prepared baking dish.

3. Mix together bread crumbs, grated Parmesan, and melted butter and sprinkle over tuna mixture.

4. Bake until top is bubbling and browned, 25 to 35 minutes.

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