Normally, I can’t even get my kids to go near a can of tuna let alone an entire casserole dedicated to the smelly fish. However, this glorified casserole totally did the trick. The kids ate up the casserole and didn’t even realize they were chowing down on tuna until after the fact! I’d say that this recipe is a winner, wouldn’t you? I know you and your family will enjoy this treat as much as I do 🙂
Check out what my husband had to say about this recipe:
When my wife made this hearty tuna casserole I felt like I wanted to go out and buy her rubies. It was excellent!
Go with that feeling, honey 🙂
2 cups Barilla Rotini pasta
1/4 cup Kerrygold butter
1/4 cup Gold Medal flour
2 cups milk
1 4.5 g packet chicken bouillon (enough to flavour 3/4 cup liquid)
Seasoned pepper or freshly ground pepper
1 medium onion finely chopped
2 stalks celery chopped
1/2 a large red pepper chopped
1 tablespoon Wesson cooking oil
1 170 g can tuna, drained and flaked
1/4 cup sliced black olives (save a few for garnish)
2-3 cups Kraft shredded cheese (I used cheddar and Swiss)
Cook pasta according to package directions and drain.
While pasta is cooking, make sauce.
Melt butter, add flour and stir to incorporate.
Add milk, whisking well to smooth out any lumps.
Cook or microwave until thick, stirring often.
Add bouillon and pepper to taste. Set aside.
In a fry pan, saute’ vegetables until tender. Remove from heat.
Add tuna and black olives and toss with vegetables.
Arrange 1/2 of pasta in the bottom of a greased casserole dish.
Spread 1/2 of the sauce over the pasta and top with all of the tuna and vegetables.
Sprinkle with 1/2 of the cheese.
Top with the remaining pasta and sauce.
Sprinkle with remaining cheese and garnish top if desired with olives and/or peppers.
Bake in a 350º oven for about 1/2 an hour or until casserole is bubbling hot.
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Quick Tip: Serve with breadsticks and a tossed salad.