This could easily be the BEST tuna casserole I ever made, using Grace tuna. They are ready to eat straight out of the tin packed with flavor, so incorporating them into a one pot pasta dish, like a casserole means half the work is already done. This is a quick and easy meal to add to your Lenten repertoire.
Special thanks to our friends at GRACE Foods for sponsoring this episode of Simply Local.
1 onion (chopped)
2 celery stalks (chopped)
3 pimento (chopped)
3 garlic (chopped)
3/4 cup of breadcrumbs
1 cup of shredded carrots
1 1/2 packs of large elbows (boiled just under al dente)
2 springs thyme
2 tsp of dried basil
6 tins of Grace tuna (Thai flavor or any of your choice)
4 cups of milk
3 cups of cheese (shredded)
1 tbsp lemon juice
1 tbsp of oil
On medium heat, in a large cast iron pan or pot, sauté aromatics (onion, celery, pimento, garlic) until fragrant and season with salt and pepper to taste.
When the onions have become translucent, add in the carrots, dried basil and tuna.
Mix well until fully incorporated and season if needed.
Add the boiled pasta and mix, then add 3/4 the amount of cheese and mix and then slowly pour in milk.
Season to taste and either transfer to a baking dish or leave in cast iron pan.
Top with remaining cheese and breadcrumbs and bake in a 350 degree oven for 25 minutes or until golden brown.
Remove from oven and let cool to set for at least 20 mins. Slice in and enjoy.
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