Recipe by Vina
I never much cared for tuna casseroles until I married someone who did. Adding the garlic and soy sauce turned it into a comfort food that I now crave on a regular basis. Please don't omit the soy sauce just because it sounds like a bizarre ingredient--it and the fresh garlic make this dish. Also please use albacore tuna--it's s-o-o much better!
- 1 can white chunk tuna (albacore)
- 1⁄2 lb rotini pasta
- 1 can cream of mushroom soup
- 1⁄2 cup milk or 1⁄2 cup half-and-half
- 3⁄4 cup finely chopped onion
- 2 cloves garlic, finely minced
- 8 ounces sliced mushrooms, sauted (or use canned)
- 2 tablespoons soy sauce
Directions See How It's Made
- Cook pasta until very al dente.
- (you want it slightly undercooked) Drain.
- While pasta is cooking, mix in a greased casserole dish tuna, onion, garlic, mushrooms, soy sauce, milk, and soup.
- Stir in drained pasta.
- Place, uncovered, in a 350 oven for 40 minutes.
- Offer additional soy sauce for each diner to add to taste.
- I usually add another splash or two.