Today I attempt my first cassarole! Tuna!
So in order to accomplish this lovely feat, I will be combining old world knowledge (my madre) with my love of mayo <3
Recipe (13x9 glass pan)
- 3x5oz cans Albacore tuna in water, drained
- 1 can Cream of Mushroom Soup, condensed
- 1 can Golden Mushroom Soup, condensed (not a fan of the tomato version? use 2 cans of Cream of Mushroom Soup)
- 1 cup Mayo
- 2 cups Bell Peppers, diced
- 1/2 Onion, diced
- 1.5 cups of celery (about 3 ribs), diced
- 1 cup Frozen peas
- 1 12oz Box Noodles
- 2 wine coolers
Prepare pasta according to provided directions, UNDER-COOK BY 2 MINUTES.
Drain off the water and put the pasta back in the pot (hopefully it is big enough for everything you are about to add). For my experiment, I used Hodgson Mill Whole Wheat Medium Shells.
Chop everything. When you only have 2 more things to chop, heat oven to 350 F.
Combine all ingredients in pot and mix thoroughly, ensuring the tuna is broken down (unless you like chunks and poor flavor dispersion).
Apply non-stick spray to baking pan if you're into that kinda of thing (I prefer not to as the casserole should not stick to the glass pan). Pour pot into baking pan, or scoop carefully as I did.
Bake for 40 minutes. Turn off oven, leave until needed. Do not worry, it will not dry out, this casserole is expected to be slightly wet at the bottom, increase cooking time by 10-20 minutes for complete dry, horribleness.
Also, you may apply french's french fried onions to the top, every casserole should have them on top. If you don't have those, any dried onion chips (minced onion, dried) will do.
