If you followed this blog for the last few posts (not counting the very last one), you’ll know that I’ve been on a carb craze. Well, this post is no different.
I came up with this dish when I was looking for something to make for dinner. It needed to be easy, fast, and filling. This Tuna Casserole meets all of the above mentioned criteria. It’s creamy and rich, and the perfect comfort food.
I won’t hold you in suspense any longer…
2 cups of Pasta (elbow, shells, rigatoni, or farfalle)
1 can of tuna in water, drained
1 can Campbell’s Cream of Mushroom Soup
1/2 – 1 cup of grated cheese (Mozzarella or any other you like)
Bread Crumbs to taste
Salt to taste
Preheat oven to 350 Degrees.
Bring water to boil, add salt and pasta. Boil pasta until al dente. Drain the pasta and return back to the pot. Mix in Cream of Mushroom soup, drained tuna and cheese. Transfer the mixture into a casserole dish, sprinkle with bread crumbs. Bake for approximately 15 minutes. Serve while hot.