New and Improved Tuna Casserole
Servings: 6
Ingredients
- 1.5 teaspoon salt
- 1 16-ounce box box of Ditalini pasta or elbow macaroni
- 4 tablespoons unsalted butter
- 1 cup dice yellow onion
- 1 12-ounce can sliced button mushrooms, drained
- 1 12-ounce can evaporated milk (NOT condensed milk)
- 1.5 tablespoons Craig’s Smokin’ Cajun Rub This recipe is on page 116 in Changing The Game. Or, you can try another brand of Cajun rub.
- 2 cups shredded cheddar cheese
- 4 6-ounce cans solid white tuna in water, drained
- 1/4 teaspoon freshly ground black pepper (FGBP)
Instructions
- Preheat the oven to 375° F.
- Boil water for the pasta in a large pot then add 1 teaspoon of the salt and the pasta.
- Melt the butter in a large non-stick pan and sauté the onion and mushrooms over medium-high heat with the remaining half-teaspoon of salt until softened, about 3 minutes.
- Reduce the heat to low and add the evaporated milk, bringing the mixture to a soft boil. Stir in Craig’s Smokin’ Cajun Rub and 1.75 cups of the cheese. Stir until all of the cheese has melted. Fold in the tuna and FGBP and remove from heat.
- Drain the pasta when it is al dente and transfer it to an oven-safe casserole dish. Mix in the tuna and cheese mixture, cover tightly with foil and bake for 8 to 10 minutes. Remove the lid and top with the remaining cheese. Bake uncovered for another 2 to 3 minutes to melt the cheese and crisp up the top.
- Remove from the oven and serve.
Notes
Suggested sides: Tossed salad or Warmed Oh Baby Spinach (page 240 in Changing The Game)
Suggested wine pairings: Albariño, Pinot Grigio or Pinot Gris