Prep 10 mins
Cook 40 mins
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
- 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.
Very good. Didn't mind the soy sauce taste either. I topped it with crushed Ritz and Dried French Onion pieces....and Parmesian Cheese
This was good. It was a perfect dish to combine ingredients that I had no idea what to do with! I topped it with a mixture of half bread crumbs and half parm cheese. I also added some frozen corn, but next time would go with frozen peas if handy. I skipped the soy sauce and added a touch of ketchup after serving.
I thought this was great! I made a few minor changes...added 1/2 bag of frozen thawed peas and some ground black pepper. I used canned mushrooms and 2%milk (used a little more than 1/2 c.) . This was so simple and tasty...love the addition of soy sauce. Next time, I might also add some water chestnuts or celery for some crunch. Thank you for a wonderful and easy dish!! ~Manda