One of my favourite types of dishes are the one-pot dishes where you have all your essential food groups in one pot. Not only do these dishes save the home cook on time but they also are a hit with the entire family because the ingredients and flavours are so delicious your family will be asking for seconds. This happens in our house at least.
Today, I want to share with you my new and improved Tuna Casserole. Why is it new and improved? Since Tuna Casserole is one of my favourite one-pot dishes I was never really pleased with the end result. I always found that my Tuna Casserole was never creamy enough. After looking at several other one-pot recipes I learnt that many chefs or home cooks would use some type of cream based ingredient to aid in the creaminess of the dish. With this knowledge I set out to find the perfect ingredient that would take my Tuna Casserole to the next level.
Cream of Mushroom is recommended for a chicken casserole, so that wouldn’t do. The woodiness of the mushrooms would not compliment the lightness of the tuna. Then Cream of Broccoli is recommended for vegetable casseroles, so that wouldn’t do either. The sweetness of the broccoli would not offset well the brinyness of the tuna. Eventually, I settled on Cream of Celery which was the perfect match for the both the lightness and brinyness of the tuna.
1 bag of pasta fusilli
2 cans of tuna
1 cup of frozen carrots and peas
1 onion, diced
3 to 4 garlic cloves, minced
1 can of Cream of Celery
1 cup of milk
1 tbsp basil
1 tbsp of prepared mustard
1/2 tsp nutmeg
300 g of shredded Mozzarella Cheese
1 cup seasoned bread crumbs
1. Boil the pasta until it is al dente. About 8 minutes. Drain and set aside. Keep the pasta water handy.
2. In a large measuring cup combine 1/2 cup of the pasta water with the Cream of Celery, milk, basil, mustard, nutmeg and garlic. Mix until smooth. Set aside.
3. In a large casserole dish toss together the cooked pasta, tuna, mixed vegetables and onion. Pour on the Cream of Celery mix and gently stir together making sure to coat all the ingredients well.
4. Gently stir in half of the Mozzarella Cheese. Finally, spread the remaining cheese on top of the casserole along with the bread crumbs.
5. Bake for 30 minutes at 400 F covered with foil. Try to tent the foil so that the cheese does not stick to the bottom of the foil. After 30 minutes remove the foil and continue baking for 15 minutes at 375 F so that you get a nice golden brown crust on the top.