Wednesday, June 15, 2011

What's Stewing?:: Tuna Casserole

Tuna Casserole
Our What's Stewing? adventure started off with a tried but true fave of ours, Tuna Casserole. This is so easy because when I'm stuck on what to make for dinner this is one of those recipes where all the ingredients are things we already have on hand. And because it's made with a variety of cheese, whenever we have small blocks or bits of shredded piling up in the cheese drawer leftover from other meals, it's a good time for this easy dish. Feel free to make it any way you'd like.

1 bag of small pasta (try small shells or elbows)
2 tablespoons of butter (I always cook with unsalted)
2 tablespoons flour
1 cup of milk
3 cups of shredded cheese (my fave combo is cheddar, Monterey and pepper jack)
1-2 cans of chunk lite tuna in water

1 can of peas
hot sauce (optional)

Here's how I make it:
Step 1: Cook your pasta.
Step 2: Make a cheese sauce. Melt 2 tbs. butter in a saucepan. Stir in 2 tbs. of flour. This will make a thick, light brown paste. Stir in one cup of milk making sure ingredients are fully combined. Bring to a boil. Lower to a simmer and stir in your cheese little by little until it is fully melted. Add salt and pepper to taste.
Step 3: Combine your cooked drained pasta, cheese sauce, drained tuna, and peas in your pasta pot and stir until cheese covers everything. 
Step 4: Grease a casserole dish with a thin layer of butter. Fill with the tuna casserole and cover with a shake of breadcrumbs covering the top. The more you add the crunchier it gets so add as much or as little as you like. A thin covering is good to me. Bake at 350 for half an hour. Serve with hot sauce if you like things spicy.

More What's Stewing? to come so be sure to follow us and enjoy! Share your creations or twists on our recipes for a chance to be featured on our blog. 

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