I just found this in an old notebook. It came from an old work college of mine; Gus. I just jotted down the basics, and now I share it with you! I thought I’d put it in my blog so I don’t permanently loose it. I haven’t tried it, but sounds great for a quick simple meal. I’m thinking leftovers for lunch as well. This is something my Gramma would like!
I would use whole wheat or a good rice pasta -preferring the latter as its so nice and aldente when cooked that way, and its also not nearly as heavy as white or whole wheat pasta. It’s my pasta of choice, but not as spaghetti or spaghettini -it just doesn’t work well cut that way. I think small spirals would be nice, or small shells or macaroni.
- 3 cups pasta
- 1 can cream of mushroom soup
- carrots (chopped and cooked –frozen peas and carrots work), peas, red peppers
- 1 can tuna
- shredded cheddar cheese
After pasta is cooked mix all ingredients, cover with shredded cheddar cheese and onion flakes (I think I may use green onions and/or a chopped white onion in the casserole itself as well.).
Bake 325 –for 30min.
Some Aalterations:
There is so much you could do with this recipe as a starting point. I love spring onions with cheddar cheese -so I might add that. One could easily fry an onion and some fresh mushrooms to add to this. I might go with only the peas, a chopped sautéed & caramelized onion and some fresh sautéed mushrooms and red pepper. Then I might add some Thyme, salt and pepper. You could skip the cheese on top and then add some buttered breadcrumbs instead.
Who would have known that gus would eat some non meat dish…