21 June 2009

Colorful Tuna Casserole

I'll be the first to admit that I can be lazy. So when it comes to those few occasions when I have to prepare the meals myself, I often choose the easiest, simplest of dishes to prepare. That said, I do put in an effort to make something not merely palatable, but something that is aesthetically appealing. I like having a bit of fun when I cook.

Leafing through my trusty recipe notebook this morning, I came across a recipe for Tuna Casserole, shared with me by an ex-girlfriend of a high school friend. I've never tried this recipe, but it looked simple enough. I've decided to modify it a bit by adding a few extra ingredients, just to add a bit of color and make it extra appealing to the kids.

Colorful Tuna Casserole

1.1 lbs lumachine (or pasta of choice) cooked according to instructions

1 brown onion, chopped into small pieces

1 red capsicum, chopped into small pieces

1 can of tuna flakes in brine (drained)

1 can cream of mushroom soup

8.5 oz sweet peas

1 cup whole kernel corn

8 slices of sandwich ham, diced

2/3 cup mayonnaise

1 cup grated Parmesan cheese

Salt and pepper (to taste)

1) Cook pasta according to instructions on package. Drain. Set aside.

2) Sauté onion and red pepper. About 2-3 minutes.

3) Make a “well” in the center and add in the ham. Cook for about 2 minutes more.

4) Make another “well” and add corn and sweet peas. Toss around for about 1-2 minutes.

5) Make another “well” and add tuna flakes. Cook for another minute or two.

5) Add cream of mushroom soup and mayonnaise. Mix well with the other ingredients.

6) Remove from heat.

7) Toss in pasta and place in casserole dish.

8) Sprinkle liberally grated Parmesan over pasta. (You can actually stop at this step, if you want, but sticking the dish in the oven for half an hour just adds to the yumminess, especially with the melted cheese.... Need I say more?)

9) Bake in oven for about 30 minutes or until top is golden brown. (350oF)

10) Serve. Add a generous heaping of grated Parmesan if you love living dangerously. I do!

Note: This recipe makes over 10 servings, so feel free to pare down portions depending on how much you want to make.


I toyed with the idea of adding sultanas, but nixed it at the last minute, because I hadn't counted on how "big" (in terms of servings) this recipe turned out to be and it would have been one ingredient too many. Anyway, this recipe is definitely one that I can play around with. Plenty more opportunities to experiment with other ingredients next time (e.g. mushrooms, green peas instead of sweet peas, carrots instead of red pepper)!


Chocolate Covered Daydreams said...

Mmmmmm. That looks delicious! What are sultanas?

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