We came up with a real simple, easy, and good tuna casserole dish. A full recipe would fit into, approximately, a 10×12 pan and you can cut recipe to make smaller amounts (or increase to make more). The other nice thing is that you don’t have to be exact with ingredients.
If you can cook pasta, open bags/cans, & operate oven you should be able to do this….
1 lb tiny shells – cooked and drained
8 (9) Tbs butter ‘1 stick’
3 – 4 cups shredded sharp cheese
3 cans tuna – drained
1 lb bag frozen peas and carrots
cracker crumbs (optional)
If you prefer you can get your butter and let it soften at room temp.
Preheat oven to 350 (this can be done after shells are cooking depending on heat up time for your particular stove).
Start your pasta shells cooking according to package directions. You’ll want to cook for the lesser amount of time so you have “cooking time” room for pasta later.
While pasta is cooking open your cans of tuna and drain (hint: if you got kitties, they love the tuna juice) and shred your cheese. Set both cheese & tuna aside.
Once pasta is done cooking, drain, but don’t rinse (you want the heat). Pour pasta back into container you cooked in (or into a different container, if preferred) for mixing (note: a metal bowl is best).
Add your butter & stir till butter is melted. If it doesn’t melt all the way don’t worry, it will in the baking process later.
Once butter is melted, add in your shredded cheese and mix together.
Next, add drained tuna and frozen peas & pearl onions, and eggs. Mix.
Put mixture into baking pan – 10×12 for whole recipe (we fit 1/3 recipe into a 6×9).
Cover top with cracker crumbs if so desired.
Cover pan with aluminum foil and cook in 350 deg oven about 20-25 minutes (we cooked ours about 30 minutes, but about 8 of that was oven getting up to temperature).
Remove aluminum foil and cook another 10-15 till top starts to brown.
Take out of oven and let dish cool and settle a few minutes before serving.
Optional: if you want a little extra kick you can add hot sauce of choice to mixture.
Optional: If you would rather use fresh ingredients (and feel comfortable doing so) you can use fresh peas & onions. If using regular sizes onions (as opposed to “pearls”) cut to desired size & pre-cook onions & peas before putting in mixture.