Warm and gooey deliciousness!
Rich makes the ultimate comfort food: tuna casserole. Loaded with tuna and cheesy goodness and perfect for an after work weeknight or cold weekend. Or really any time. Because how delicious does this look? Pretty darn delicious.
Ingredients:
Pasta shells
Tuna
Corn
Cream of mushroom soup
Cheese
Step 1. Not so hard, right?
Boil the pasta shells. You don't have to use shells, but don't they look fun? Plus they fit on forks quite nicely.
They really do look fun.
Drain the shells and run them under cold water to stop the cooking process. You'll be baking them so you don't want them to overcook and get soggy.
It's only good cause of the cream of mushroom.
Mix the shells with a can of cream of mushroom soup, a cup of corn and 2-4 cans of tuna (depending on how meaty you want it...).
Cheeeeeeeeese.
Top the thing with cheese and pop it in the oven! Bake it really hot, at like 400 degrees, because you just want the cheese to get bubbly and crispy, not overcook the pasta. Leave it in for about 20 minutes, or as long as it takes to get the level of cheesyness that you want.
Devour!
We made this in a 8x8 pan for us two and it fed us fat kids twice (very generous portions both times). You could make this in a 13x9 pan for a family or company with 4 cans of tuna and 2 cans of cream of mushroom.
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