I've been making tuna casserole almost as long as I've been cooking - too many years to count! I normally make the old standard with cream of mushroom soup, but when I had a craving for tuna casserole last night, there was no mushroom soup in the pantry! So I just went with items I had on hand - and accidentally made the absolute best tuna casserole I have ever eaten. I want to get the recipe on record so I can make it again!
ACCIDENTAL TUNA CASSEROLE
3/4 box Rotini pasta (I use Dreamfields) (elbow macaroni would be fine too)
1 can cream of chicken soup
1/2 soup can of milk
1/2 jar Ragu Classic Alfredo sauce
2 cans tuna packed in water, drained
1 cup frozen peas and carrots (mixed veggies would work too)
1/2 tsp ground red cayenne pepper
1 cup italian bread crumbs (great recipe here)
2 tbsp butter, melted
Cook pasta according to directions, but decrease cooking time slightly to cook just to al dente stage. (Pasta will cook more when casserole is in oven).
Put frozen peas and carrots in strainer, then pour pasta into the strainer to drain. This will quickly defrost the vegetables and drain the pasta at the same time.
Pam-spray a 1 1/2 qt casserole dish.
In large bowl, mix cream of chicken soup, Ragu Alfredo sauce, milk, tuna and cayenne pepper. Add more milk if mixture is very, very thick. Add pasta and mix gently. Pour mixture into casserole dish. Cover (use alum. foil if need be) and cook for 20 minutes at 350 degrees.
Remove foil or cover. Mix bread crumbs and melted butter, and sprinkle over top of casserole. Return to oven for 10 minutes. If crumbs don't brown up, turn the broiler on for just a minute or two until crumbs are nicely browned.
Yum, yum and more yum! Serves 4 to 6.