When it comes to comfort food, casseroles are where it’s at. Is there anything better than pulling a big, gooey, casserole from the oven and then eating a heaping bowlful?
Tuna casserole is one of those things that transcends its ingredients. Canned soup, canned meat, Velveeta cheese: it shouldn’t be good, but it always is, and in the best way. I like to add fresh celery, mushroom and onion to mine, to make it even better.
Cheesy Tuna Casserole
- 16 oz. pasta shells
- 1 tsp. olive oil
- 2 stalks celery, diced
- 4 oz. mushrooms, diced
- 1/8 onion, diced
- 1 tsp. minced garlic
- Salt and pepper to taste
- 1/3 c. milk
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1/2 c. shredded cheddar, divided
- 1/4 c. shredded mozzarella
- 1/8 c. shredded Monterrey jack
- 3 slices of Velveeta cheese
- 2 cans of tuna in water, drained
Preheat oven to 350 degrees.
In a large pot, bring salted water to a boil. Cook pasta until tender; drain and set aside.
In the same sauce pot, heat olive oil on medium-high. Add celery, onions, garlic, mushrooms, salt and pepper, and cook until onions and celery turn translucent and begin to get tender. Add milk and canned soup; stir and bring back to bubbling. Add mozzarella, Monterrey jack, Velveeta and half of the cheddar cheese; stir into the sauce until cheeses are melted. Add tuna and stir. Add cooked pasta and stir until pasta is fully coated.
Pour pasta into a casserole dish. Top with remaining cheddar cheese and breadcrumbs. Place in oven and cook for 30-40 minutes, or until cheese is melted, crumbs are toasted and casserole is bubbly.
Remove from oven and let set for 5 minutes. Serve immediately.
When it comes to comfort foods, what are your favorites? What do you do to make classic comfort recipes your own?