Tuna Macaroni Casserole was one dish I remember making as a teenager when Mom and Dad were away and I got to choose what to cook for dinner. Back then I used Cream of Mushroom soup as the sauce
and I remember that this was the only dish in which I would tolerate green peppers.
You may still prefer to use the canned soup as a substitute for the cream sauce in this recipe.
Today, I've dressed up the casserole a bit with red peppers, onion and celery and a smattering of black olives. The next time I make it I may add a few sun dried tomatoes as well.
- 2 cups Rotini pasta
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1 4.5 g packet chicken bouillon (enough to flavour 3/4 cup liquid)
- Seasoned pepper or freshly ground pepper
- 1 medium onion finely chopped
- 2 stalks celery chopped
- 1/2 a large red pepper chopped
- 1 tablespoon cooking oil
- 1 170 g can tuna, drained and flaked
- 1/4 cup sliced black olives (save a few for garnish)
- 2-3 cups shredded cheese (I used cheddar and Swiss)
- Cook pasta according to package directions and drain.
- While pasta is cooking, make sauce.
- Melt butter, add flour and stir to incorporate.
- Add milk, whisking well to smooth out any lumps.
- Cook or microwave until thick, stirring often.
- Add bouillon and pepper to taste. Set aside.
- In a fry pan, saute' vegetables until tender. Remove from heat.
- Add tuna and black olives and toss with vegetables.
- Arrange 1/2 of pasta in the bottom of a greased casserole dish.
- Spread 1/2 of the sauce over the pasta and top with all of the tuna and vegetables.
- Sprinkle with 1/2 of the cheese.
- Top with the remaining pasta and sauce.
- Sprinkle with remaining cheese and garnish top if desired with olives and/or peppers.
- Bake in a 350º oven for about 1/2 an hour or until casserole is bubbling hot.