Fine Tuned Tuna Casserole

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!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

1. Cook pasta until very al dente.
2. (you want it slightly undercooked) Drain.
3. While pasta is cooking, mix in a greased casserole dish tuna, onion, garlic, mushrooms, soy sauce, milk, and soup.
4. Stir in drained pasta.
5. Place, uncovered, in a 350 oven for 40 minutes.
6. Offer additional soy sauce for each diner to add to taste.
7. I usually add another splash or two.