Barefoot Contessa Tuna Casserole
Barefoot Contessa Tuna Casserole Recipe is more than just a combination of ingredients; it's an expression of love, nostalgia, and culinary excellence.
Equipment
- Oven
- Casserole dish
- Large mixing bowl
- Skillet or frying pan
- Whisk
- Measuring cups and spoons
- Sharp knife
- Spatula
Ingredients
- Premium tuna, drained 2 cans
- Pasta (penne or fusilli works best) 2 cups
- Mushroom soup (homemade or canned) 2 cups
- Chopped onions 1 cup
- Garlic cloves, minced 2
- Peas (frozen or fresh) 1 cup
- Butter 2 tablespoons
- Grated cheddar cheese 1 cup
- Breadcrumbs ½ cup
- Milk ½ cup
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, melt butter, and sauté onions and garlic until translucent.
- Add peas and tuna to the skillet, and stir until well-mixed.
- In a large bowl, combine mushroom soup, milk, salt, and pepper. Add the tuna mixture.
- Boil the pasta until al dente, drain, and add to the tuna and soup mixture.
- Transfer the mix to the casserole dish. Sprinkle with grated cheese and breadcrumbs.
- Bake in the oven for 25 minutes or until the top is golden brown.
- Remove, let it cool for a few minutes, and serve!
Notes
- Always use premium canned tuna for the best flavor.
- Drain your tuna thoroughly to avoid a soggy casserole.
- Opt for whole-grain pasta for a healthier twist.
- For added richness, consider adding a dollop of sour cream to the mix.
- Freshly grated cheese melts better than pre-packaged shredded cheese.
- The casserole can be made a day ahead, refrigerated, and baked before serving.
- Always let your casserole rest for a few minutes before serving to set the flavors.