Well, I’ve done this casserole many times and in many different ways. It’s one of those quick-n-easy dinner treats. Obviously, it’s just whatever’s-in-the-pantry kind of a dish. I usually use some kind of canned cream soup. Sometimes, chicken, sometimes, celery, mushroom or a combination of those. It’s really easy and a great comfort food that might look complicated but really, it’s a no-brainer.
So, are you hungry yet?
Ingredients (6 servings):
1 lb. Pkg. Macaroni
1 big can Tuna
1 cup packed Spinach
1 pkg. mushrooms
2 cans Cream of Mushroom Soup
1/2 cup Chicken Broth, low-sodium
1 cup shredded melting cheese, your choice
1/2 cup bread crumbs
1 cup French Fried Onions
Fresh Ground Pepper
Dried Herbs (parsley, basil, etc.)
Preheat oven to 350F. Cook macaroni to al dente.
Meanwhile, combine tuna, spinach, mushrooms and cream of mushroom soup in a large mixing bowl.
When macaroni is done, drain water and add a drizzle of EVOO, a few cracks of fresh ground pepper and some dried herbs of your choice. Mix until pasta is fully and evenly coated.
Transfer mac into a large baking dish spreading it out evenly. Sprinkle bread crumbs on top then slowly pour in the bowl mix to fully cover the pasta. Add shredded cheese and stick in the oven uncovered for 20 minutes.
Take the dish out of the oven, quickly sprinkle fried onions on top and put back in the oven for another 10 minutes. Allow to rest for 30 minutes before digging in.