"I refuse to believe that trading recipes is silly.
Tuna fish casserole is at least as real as corporate stock."
- Barbara Grizzuti Harrison
Here is my all-time favorite, old-fashioned recipe for tuna casserole. I got it from a friend back in high school, and it's been a go-to meal for me ever since. It is wonderful the first night, but the leftovers just get better and better. Some of the ingredients may seem strange - but just trust me, dear readers, just trust me.
Tuna Casserole with French Fried Onions
1 box tri-color rotini, cooked and drained
1 can condensed cream of chicken soup
1/2 cup milk
1/3 cup peas (fresh, frozen, or canned)
3 5-ounce cans solid white albacore tuna in water, drained
2 teaspoons Mrs. Dash seasoning, or other all-purpose seasoning blend
1 teaspoon Worcestershire sauce
1 1/2 cup shredded mexican cheese blend, divided
1 cup french fried onions, divided
Salt and pepper to taste.
Preheat oven to 350 degrees. Grease a 9x13" baking pan.
In a large mixing bowl, combine cooked pasta, soup, milk, peas, tuna, Mrs. Dash, Worcestershire sauce, 1 cup of the mexican cheese, and 1/3 cup of the french fried onions. Test the mixture, and add salt and pepper to taste
Spread the mixture evenly in the prepared baking dish. Sprinkle some extra Mrs. Dash on top, if desired.
Bake for 30 minutes, and remove from the oven. Sprinkle the remaining 1/2 cup of mexican cheese on top. Then sprinkle over that the remaining 2/3 cup french fried onions. Return the dish to the oven for 5-10 minutes, until cheese is melted and onions are crispy and browned.
This casserole freezes well - you can freeze before or after baking it.