As a result of all this poking and prodding, a soft dinner meal would be best, so I decided upon Tuna Casserole. It's also really easy to put together and tastes delicious, especially if you let the casserole sit in the dish overnight to blend the flavors (covered and in the fridge of course).
Quick Tasty Tuna Casserole
1 can solid white tuna in water
8 oz macaroni noodles, cooked al dente
1 can cream of mushroom soup
1 can cream of asparagus soup
1 cup milk (I use 1/2 2% milk and 1/2 heavy cream)
1 can chopped mushrooms
1 cup frozen sweet peas
1 tbsp minced onion
Salt & Pepper to taste
Panko breadcrumbs mixed with a little thyme and butter for the topping
This is so easy to put together...
Once your macaroni is cooked and drained, break up the tuna and add it to the pot. Add the cream soups, then pour the milk mixture into each can to collect all the remains and pour that into the pot. Add the mushrooms and peas, stir everything together. Now add the onion, salt and pepper, mix everything well, and pour into a casserole dish.
Put the casserole into the oven at 350 degrees for about 30 minutes, until the sauce starts to bubble. Top the now cooking casserole with the panko mixture and put it back into the oven for another 10 minutes or so, long enough for the topping to brown a bit.
Remove from the oven and let sit for 5 minutes before serving.
This can be served with a salad, or steamed vegetables (I chose steamed broccoli and roasted carrots). Easy, soft, delicious!
The best part is you can make this casserole the day before you need it and then pop it in the oven when ready...having it sit brings all the flavors together and makes it all the better! Save putting the breadcrumbs for toasting until the day you bake it.
Thanks for reading my blog, you are the best f/f/r/s/f/'s, see you tomorrow,