Tuna Casserole II

Today was the first below-60-degree day in Minneapolis since this past spring, which means the fall season will quickly be upon us.  Every year at this time, and after a good week of screaming in horror at the winter that awaits me and the associated Seasonal Affective Disorder that accompanies it, I race to the oven to bake up some of my favorite dishes that haven’t been tasted since last winter or early spring. There is nothing like a good ole’ carb coma (and a large supply of Mr. Riesling) to help one forget she lives in the Midwest in December or January.  While I love the flavors of summer, preparing the first casserole of the fall season always gives me a warm, nostalgic feeling inside (and don’t discount that carb coma!).  Who doesn’t remember a childhood of oven-baked dishes passed around the dinner table, warming our tummies and feeding our souls?  Also, turning the oven on doesn’t sound so bad when it isn’t in the 80’s or 90’s (Have I mentioned we don’t have central air?).

This particular tuna casserole is more than the basic cream of mushroom soup, can of tuna, box of pasta, mix it all up recipe.  I made that plenty enough when Alyssa JoJo was a tot, and it did us quite well during hard financial times; however, I occasionally like to play with my old recipes and see how far I can go with them now that a grocery shopping budget isn’t a major deterrent.  Alyssa JoJo mentioned the other night that she was making tuna hot dish because that is what she had the ingredients for, and I thought it would be a fine week to do the college budget vs. no budget comparison.

Ingredients:

1 pound box of noodles, whichever kind you prefer.  My favorite right now are the Cavatappi shape. Yes, I am aware that the SHAPE of the pasta does not change the flavor, but food should be fun, right?  If serving your child bowtie shaped pasta (remember, Alyssa JoJo?) makes a meal more appetizing for them, go for it.  Also, the Cavatappi and bowtie noodles hold up very well to baked dishes.

2 cans tuna, drained, or 1 large pouch of tuna.

10 ounce package fresh mushrooms, sliced

2 tablespoons butter or olive oil

8 ounces sour cream (1/2 pint)
3/4 cup half & half or milk

1 can cream of mushroom soup

2 cups cheddar cheese, shredded

1 cup frozen peas
1/2 cup fresh parsley, chopped (reserve a tablespoon or two for garnish)

3-4 green onions (scallions), depending on size, chopped

Bread crumb topping:

¾ cup bread crumbs

Olive oil or butter for drizzling

In large pot, cook pasta half of recommended cooking instruction time; ie., if the box calls for 14 minutes, cook pasta for 7 minutes.  It should be relatively firm and not cooked all the way.  It will continue cooking in the oven, and par-boiling it will keep it from getting overly mushy.

While pasta is boiling, in medium sauce pan or skillet, sauté mushrooms with 2 tablespoons of butter or olive oil.  The sautéing is optional, but gives a better flavor in the end result.

After the mushrooms are sauteed, turn off stove and stir in the sour cream, half & half, cream of mushroom soup, peas, parsley, and green onions.  Add black pepper to taste.  I don’t add any salt because I think the cream of mushroom soup adds plenty on its own, but do what you want to do, you know you will anyway....

After pasta is cooked and drained, combine with mushroom/cheese/soup mixture.  Pour into oiled casserole dish.

The finishing touch of this recipe is the bread crumb mixture that goes on top.  It just adds a little extra delicious crunchiness to the dish.  Spread 3/4 cup bread crumbs (really, as much as you prefer) and drizzle with olive oil or melted butter.  Sprinkle with reserved parsley.  Cover casserole and bake at 350 degrees for 20 minutes.  Remove cover and bake for another 10 minutes or until bread crumbs are browned.  You can also broil for a couple minutes for quick browning.

Mmmmm......

Suggested Pairings:

Fresh green beans or a lovely salad, anything that is light and vibrant tasting.

Tip:

This freezes well, and if there are only a couple of you in your household, go ahead and split it up into 3-4 portions and wrap in foil or a freezer container.  Believe you me, there will be more than one occasion this fall when you come home after a long day at work, or napping the SAD away, and do NOT feel like cooking.  Just go ahead and remember that frozen tuna casserole all waiting there to be heated up, and rejoice in the fabulous that is you and your think-ahead, can-do attitude!

 This recipe has been S.O.B. approved.  Take THAT, Alyssa JoJo!