This casserole is great to take to potlucks because the dish always comes back empty.
You can vary the ingredients in many ways. My favorite is elbow macaroni, tuna, wine, cheddar, dill AND mustard and buttered breadcrumbs. The wine especially gives it a nice zip.
This is a take on a recipe from Giada at Food Network. It is great for beakfast through brunch. The wedges are easy to take and serve and may be eaten out of hand. This basic recipe is nice. You can vary the pasta, cheese, additions and seasonings to suit your taste.
This recipe was given to me from a friend who grew up down the street from our house. Her mother was from Germany and I imagine that is where this originated. I wonder if she still makes it. Thank you Eva.
I was hungry, and this was in the pantry. I was well pleased with the results. This is healthy, light and easy.
I would have added 1 T of fresh basil and/or oregano if it had been on hand.
Be careful to just heat the tuna, not to cook it or the texture will become tough. I used Kirkland solid white tuna (my favorite) but would have used Italian solid light tuna or tonno packed in olive oil if I had had it
I've had this recipe forever and I don't know where it came from. My family loves it so much the recipe card is falling apart. I put this on here to share with my daughter. Quick and easy. Serve with chips or crackers.
I throw everything in a food processor. This can also be chopped and mixed by hand
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