Mushroom Tuna Casserole
This was the first meal I cooked at Blatch. It was shown to me by a housemate, Louise, a grad student from the English department. I never really kept in touch after I left Blatch, which is a pity. Very simple, enjoyable, and yet easily adaptable. You can add curry spice to or substitute a different protein in place of the tuna. It’s even good the next day.
This is recipe is pretty adaptable, I’ve played with it over the years, sometimes sprinkling dressing over the top to go with the cheese, sometimes with different types of cheese. Sometimes going meatless. I used tofu in place of the tuna once, but it just wasn’t the same, the texture wasn’t right. However, if you just omit the tuna, you still get a nice albeit plain casserole.
Mushroom Tuna Casserole |
Ingredients
Boil the macaroni until tender. Drain, and mix in the tuna and condensed soup. Spoon the mixture into a casserole dish. Sprinkle enough grated cheese over the top to cover it. Sprinkle the breadcrumbs over the cheese. Bake at 350F until the cheese has melted. (About 10 minutes). Serve Right away. |
This featured image used in this post came from Campbell’s Kitchen