Baked Tuna with Pasta

6 Comments


I remember the day when everyone (an by everyone I mean the girls that I went to school with) had to know how to make a tuna casserole.

I am guessing that tuna casserole was a staple meal for every young housewife. I am also guessing that there is a reason why tuna casserole is not as popular of a meal as it once was.



Easy Baked Tuna with Pasta

Baked Tuna with Pasta


This is a tuna and pasta bake.


What is the difference between a 'tuna and past bank' and a 'tuna casserole'?

I think that I would describe a tuna bake ans an updated tuna casserole


In the days when casseroles reined supreme, or where a housewives' go to recipe, casseroles had some foods in them that we no longer enjoy in our meal but, rather on the side of a meal. Namely, bread. The idea of a casserole, back in the day, was that there was a bottom layer of sliced white bread that everything else got layered over.

Today we enjoy our sliced bread on the side.
Since there is already pasta in this dish, many of us would rather not include another kind of starch. Some of us need to watch our starch intake- namely myself.

What else is updated in this dish?

'Baked' is an updated word used in recipes. 'Baked' has pretty much taken over for the word 'casserole'. 'Baked' lets us believe that something is a a bit healthier- kind of like in 'baked chips'.

The basic recipe has really not changed a lot.
By that I mean that the basic ingredients are still there. We still have the tuna, the pasta, some kind of a sauce, and some vegetables thrown in. What makes this dish so nice is that it does contain vegetables, which makes it easier to get everyone to eat some vegetables.

THE RECIPE



The ingredients:
  • 5-6.4 ounces of drained chunk white or albacore tuna (amount has to do with whether you are using a pouch or can). Break this tuna up into smaller chunks.
  • 3 cups of cooked pasta, such as elbow or rigatoni
  • 1 cup frozen peas- peas are the standard however, you can sub in another vegetable
  • One can of creamy soup (still the standard)
  • 1/2 cup of heavy cream, milk, or Greek Yogurt
  • 1 cup of shredded cheese, such as cheddar
  • Seasonings to taste- such as paprika, pepper, thyme, and/or garlic


How to make this:
  • Prepare your pasta as directed.
  • Preheat your oven to 350, prepare your casserole dish for nonstick.
  • In a mixing bowl, combine your cream, milk, or Yogurt, peas, soup, pasta and any seasonings that you wish to add into the dish.
  • Pour your mix into your prepared casserole dish.
  • Top with cheese and any additional seasonings, Can add bacon bites or crushed crackers/chips to the top as well.
  • Bake for 20-25 minutes or until you see some bubbling.



  • Yum

6 comments:

  1. It has been ages since I cooked with tuna. Like this recipe.

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  2. This sounds so good. It is a little different than what I make. This sounds better. Thank you for sharing

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  3. I like this recipe and I do enjoy eating this baked tuna with pasta, I usually make this dish about three times a year,

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  4. this sounds sooo good, I love baked pasta, and I haven't tried it yet with tuna. I'd love to try this!

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  5. Sounds really good! I am going to have to try this.

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