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Author Notes: This one goes out to my dad. Not because he's a great cook but, really, because he's not. Growing up, I heard the tale of the first time my dad ever cooked for my mom quite a bit. In short, he made a tuna casserole (very hip at the time) but had no idea you had to actually cook the noodles first. It was a bit crunchy to say the least!
So, here's to my dad: a recipe he can feel good about using...and a tuna casserole brought into the 21st century. —JessicaBakes
Makes a 9x13" casserole
- 1 cup grape tomatoes, halved
- 2 tablespoons olive oil
- 1 12 oz. package egg noodles
- 1/4 medium red onion, diced
- 2 cups sour cream
- 2 6 oz. cans of tuna, drained
- 1 1/2 tablespoons mustard powder
- 2 tablespoons fresh lemon juice
- 2 pinches red pepper flakes
- 1 cup freshly grated pecorino
- 1 cup frozen peas
- 1/2 cup sliced button mushrooms
- 1/2 cup panko breadcrumbs
- salt and pepper, to taste
- Preheat the oven to 425. Toss the tomatoes with the oil and roast until sweet and caramelized, about 20-30 minutes.
- Meanwhile, bring a pot of salted water to boil. Add the noodles and cook until al dente, about 9-11 minutes. Drain, and put in a large bowl.
- Add all ingredients to the pasta EXCEPT the roasted tomatoes, panko and half of your pecorino. Season with salt and pepper. Mix to combine.
- Spray a 9x13" inch baking dish, preferably glass. Spoon your pasta mixture into the dish, then top with the roasted tomatoes. Finally, sprinkle the rest of the pecorino and all of the panko on top. Bake for 20-25 minutes, until the top is golden brown and the inside is bubbly.
- This recipe was entered in the contest for Your Best Canned Fish Recipe
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