February 1, 2011

Dinner In A Pinch: Tuna Noodle Casserole

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Imagine this: It’s time to cook dinner and you head to the kitchen, only to discover that you forgot to thaw the main ingredient for what you had planned. Or you didn’t have a plan, but all your ideas involve ingredients that are rock solid.

We’ve all been there. What to do?

In these situations, I’ve found that cooking with canned tuna is a great way to have a yummy hot meal in a pinch. I made this tuna casserole recipe last week and it turned out great. Even if you’re not a fan of tuna, there are so many other flavors in this dish that the tuna is not overpowering at all. And it makes for great leftovers the next day!

Jazzy Tuna Casserole

1 1/2 cups uncooked pasta of your choice (I used egg noodles)
2 – 5 oz cans ShopRite solid white tuna fish, drained
1 -10 3/4 oz can condensed cream of mushroom soup
1 can ShopRite artichoke hearts, drained
1/2 cup sour cream
1/4 cup ShopRite roasted sweet red peppers, drained and chopped
2 Tbsp finely chopped onion
3 Tbsp sundried tomatoes, chopped
2 Tbsp ShopRite olives, chopped
1 tsp dill weed
1 Tbsp capers, drained
2 garlic cloves, minced
1 tsp grated lemon peel or lemon pepper
1/4 tsp ground red pepper
1/2 cup ShopRite Italian bread crumbs
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. In a bowl, mix tuna, soup, artichokes, sour cream, peppers, onion, sundried tomatoes, olives, dill, capers, garlic, lemon peel and red pepper. Stir to combine, being sure to break artichokes into pieces. Drain pasta and add to mixture, stirring well to coat.

Transfer mixture to 6 1o-oz ramekins. Combine bread crumbs and cheese, then sprinkle over tuna mixture. Place ramekins on a baking sheet and bake at 350 for 25-30 minutes.

My kids and I are not fans of olives and capers, so I added them separately to the portion for my husband.  I served this meal with steamed corn.

IMPORTANT NOTICE: As a POTLUCKTM blogger, I received ShopRite brand ingredients in this recipe from ShopRite for free.

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