Tuna Casserole

So what's so special about tuna casserole? It's only tuna,  noodles, some seasonings, and cream of mushroom soup. Not this one. I tend to "gild the lily" on most mundane dishes. Instead of noodles I use rotini or medium shell pasta. At times, I use cream of celery soup as the base, adding a can of sliced mushrooms. There are also a few extra touches: Finely chopped onion and celery, a jar of diced pimento, a little seasoned salt, a grind or two of black pepper. Then the topping. You know, those canned fried onions are not just for green bean casserole!

Ingredient:

• 2 6-oz cans tuna, white or chunk light, drained. Use whichever you prefer
• 1 can cream of mushroom OR cream of celery*
• 1 small can sliced mushrooms
• 1 soup can of milk
• 1 Tablespoon dried parsley flakes OR 1/4 Cup chopped fresh
• 1/4 Cup finely chopped onion
• 1/4 Cup finely chopped celery
• 1 large jar diced pimento
• 2 Cups rotini or medium shell pasta, uncooked
• 1/2 teaspoon seasoned salt
• Freshly ground pepper to taste
• 1 small can fried onions

Spray a 1 to 2 quart casserole with cooking spray. Cook pasta in boiling salted water according to package directions. It is important to cook to al dente. Drain and set aside while prepping rest of casserole.

In a large mixing bowl, add soup and milk. Whisk until well blended. Add all other ingredients, except fried onions, and mix well. Season with salt and pepper to taste. .

Mix in cooked and drained pasta until well blended. Pour mixture into prepared casserole and bake at 350°F. for 30 minutes.

Top with fried onions and bake 10 to 15 minutes longer or until bubbly and onions are toasted. Serve hot.

*Cook's Note: You can use a combo of cream of mushroom & celery soup. Just use half can each and save leftovers for another use. This is very optional though.

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