RETRO TUNA CASSEROLE
We tossed around a few dinner ideas; actually I was doing all the tossing--his response was always the same: he wanted a cheeseburger.
I'm not suggesting this casserole tastes like a cheeseburger, but each time he opened his mouth at dinner it was to put in his fork, not verbalize a complaint.
And this dish fulfills the obligation for a meatless Ash Wednesday...
This recipe is easy and I have been making it for over 20 years. I refer to it as "retro" because when I was a child in the '70s, tuna casserole was quite popular...
- 2 c
- uncooked shells
- 1/4 c
- 1 small
- onion, chopped
- 1/2 tsp
- sea salt (i use coarse crystals)
- 1/4 tsp
- ground pepper (i love mccormick's black peppercorn grinder)
- 1/4 c
- 1 3/4 c
- 8 oz
- sharp cheddar cheese or american cheese, shredded; or, if using a block, cut into 1/2 inch cubes
- 1 c
- frozen peas
- 1/2 c
- bread crumbs
- 1 can(s)
- solid white tuna (5 oz)
How to Make RETRO TUNA CASSEROLE
- 1Cook macaroni as directed on box. Cook and stir butter, onion, salt and pepper over medium heat until onion is slightly tender. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted; add tuna and peas.
- 2Place macaroni in ungreased 2 quart casserole. Stir cheese sauce into macaroni. Sprinkle bread crumbs (I love Progresso's Panko bread crumbs) over top. Bake, uncovered, in 375 degree oven for about 30 minutes.
- 3This goes nicely with a green salad on the side. And a glass of wine, if the mood dictates...