Cheesy Tuna Casserole
I never really cared for casseroles growing up, but when I started cooking for my own family I discovered how convenient and diverse they really are.
Though it was probably my least liked as a kid, one of my favorites has become tuna casserole, and thankfully my own kids don’t seem to share my propensity for the tuna hate, and ask for it often.
I came up with this one after several attempts with different recipes, and finally hit on a combination that isn’t bland or boring. You can use chopped broccoli florets in place of the peas, or even cauliflower or small chopped pieces of asparagus. Though the rest of the ingredients aren’t the healthiest, just remember you’re not eating the whole thing yourself, and it’s perfect with a salad or some steamed veggies.
Cheesy Tuna Casserole
1 lb small shell pasta
1-1/2 cups sour cream
1/2 cup mayonnaise
3/4 cup milk
1/2 cup grated Parmesan cheese
1 Tb Dijon mustard
1/2 tsp kosher salt
1/4 tsp pepper
1 cup frozen peas
2 6oz cans tuna, drained
1/2 cup sliced green onion
1 cup grated cheddar cheeseBoil pasta according to package directions, drain.
In a large bowl, mix sour cream, milk, mayonnaise, Parmesan cheese, mustard, salt, pepper, peas, and tuna. Stir in pasta until everything is combined. Transfer to a 9×13″ casserole dish.
Cover with foil and bake in a 350 degree oven for 40 minutes. Uncover, sprinkle with one cup of grated cheddar cheese and put in the oven for another five minutes, until cheese is melted. Serve.
Makes six (very generous!) servings.
