Recipe by Chef Angie S.
Ok, when you annouce that your having Tuna casserole to the family, they usually smirk and crinkle their noses, right? Well, I developed this recipe to overt the usual "uugh, can I eat something else". So as to fool my kids, I jazzed up the original verision and came up with this one, and it is very good! I never use chunky light tuna, as I can not stomache the smell or texture. I buy the albacore canned tuna from Costco. It's firm has a mild flavor and low aroma. Hope you enjoy this! Also, if your one who like a topping on your casserole, just make a bread crumb or crushed cornflake topping and bake in the oven for 15 min @ 350 degrees. I'll put the crumb topping recipe here for you as well.
- 1 lb pasta, cooked and drained
- 2 tablespoons butter
- 1 small onion, chopped
- 1 garlic clove, minced
- 4 ounces cream cheese, softened
- 1 (10 3/4 ounce) can cream of celery soup, Campbells, undiluted
- 1⁄2 cup half-and-half cream
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 pinch celery seed
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup frozen baby peas
- 1 (7 ounce) canalbacore canned tuna, Costco Kirkland brand
- 1 cup cheddar cheese, shredded
Crushed Cornflake Crumb topping
- 1 1⁄4 cups corn flakes, crushed
- 1⁄4 cup butter, melted
Directions See How It's Made
- In large pan, add butter and saute onion and garlic till tender, over med/high heat. Add cream cheese, half-n-half and soup. Mix together. Add in salt, pepper and celery seeds. Heat through, add in grated parmesan cheese and remove from heat. Next, add cooked pasta and stir till coated. Fold in frozen peas.
- In buttered 9x13 pan, pour in casserole. Sprinkle cheddar cheese on top and place buttered crumb topping on, evenly. Bake approximately 15- 20 minute or till topping is browned an casserole is bubbling. Remove from heat and serve. Serve with a side salad and garlic bread.