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
a 9x13" casserole
grape tomatoes, halved
12 oz. package egg noodles
medium red onion, diced
6 oz. cans of tuna, drained
1 1/2 tablespoons
fresh lemon juice
red pepper flakes
freshly grated pecorino
sliced button mushrooms
salt and pepper, to taste
In This Recipe
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.