Tuna Casserole for the Hannigans
To celebrate the
birth of Anna Hannigan, I made a few meals for her family. This casserole was
one of them. It became blog-worthy when I found out that Anna’s big sister, who
can be persnickety, thought it was yummy. I put some aside for myself, and must
say that I agree with this sophisticated young lady.
1/3 lb. rotelle
pasta, cooked just shy of al dente
pasta cooking
water
3 6 oz cans tuna
in water
1 box Trader
Joe’s condensed Portobello mushroom soup. If this is unavailable, use a can of
condensed mushroom soup.
large handful
sliced and clean leeks
large handful
mushrooms, cleaned and sliced. I used crimini and shiitake. Button mushrooms
would work well, too.
¼ cup diced onion
2 cloves garlic,
sliced
generous handful
frozen peas
dry white wine
1 tablespoon
truffle mustard. Dijon mustard would be fine.
poultry seasoning
smoked paprika
salt and pepper
Locatelli cheese
For the topping:
crushed potato
chips
panko breadcrumbs
Locatelli cheese
black pepper
oatmeal
or, crush up anything
carby, crunchy, and a little salty
Grease an 8 x 8
in or 9 x 9 in casserole dish.
While the pasta
cooks, sauté mushrooms for a few minutes, then add leeks, onions and garlic.
When the vegetables soften and get a little transparent, stir in the soup.
Rinse out soup box or can by filling it the pasta cooking water and dumping
that into the veg as well.
Add the tuna and cooked
pasta. Season to taste with mustard, salt, pepper, smoked paprika, poultry
seasoning, cheese, and wine. Allow everything to cook together for several
minutes to thicken as desired. You may have to add more water and adjust
seasonings as it does so. I always accidentally make casseroles too thick,
especially after baking, but, no matter, this was still yummy.
Stir in a
generous handful of frozen peas, then tip the mixture into your greased
casserole.
-Elena
Comments