Tuna Pasta
Tuna and noodles from the pantry — Tuna Casserole, Creamy Tuna Casserole, Tuna Mac, and Tuna Mac and Cheese for the nights you shop your own shelves.
★ dinner
dinnerTuna Casserole
Fast and easy. Tastes like the 80’s!
Mea JohnstonIngredients
- 1 box Elbow macaroni
- 1/4 cup Butter/margarine
- 1/4 cup Flour
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Italian seasoning
- 1/4 tsp Cayenne
- 1 tsp Dry mustard
- 3 tsp Worcestershire
- 1-1.5 cup Milk
- 1 cup Mozzarella
- 1cup Cheddar
- 1/4 cup Bread crumbs
- 3 tbsp Franks Red Hot (optional))
- 2 cans Tuna in water
Instructions
- 1Cook pasta according to directions to al dente
- 2Melt butter in oven safe sauce pan on medium low heat, add flour and whisk together. Cook about 1-2 minutes
- 3Slowly add milk, whisking until smooth. You want it smooth but still thick. Add all seasoning and Worcestershire sauce
- 4Remove from heat and add 3/4 of shredded cheeses and mix until smooth. Add in drained tuna and franks sauce if you are using it
- 5Add cooked pasta with slotted spoon, this will add a small amount of pasta water which will make the sauce and pasta combine smoothly
- 6Top with remaining cheese and then sprinkle bread crumbs over everything
- 7Bake at 350 12-15 minutes, until golden. Let this rest about 5 minutes then enjoy!
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Open in Pepper →Tuna And Noodles Never Went Out Of Style
A couple cans of tuna, a box of elbow macaroni, and something creamy to hold it together — that's a whole supper, and most of it already lives in your cabinet. It's the meal you can make without a store run and without much thinking.
Cooks on Pepper reach for this collection at the end of a long week, when the fridge is thin and everybody still needs to eat by six.
Every recipe here starts with elbow macaroni and canned tuna: Tuna Casserole and Tuna Mac and Cheese build a butter-and-flour sauce from scratch, Creamy Tuna Casserole leans on cream of mushroom, and Tuna Mac keeps it fast with a packet of cheese sauce.
Quick Tips
- 1
Undercook the macaroni
Pull the elbows 2 minutes shy of package directions. They keep soaking up sauce in the oven and won't turn to mush.
- 2
Drain the tuna well
Press each can against the lid for a good 10 seconds. Extra liquid thins the sauce and leaves the casserole watery.
- 3
Cook the flour first
Whisk the flour into melted butter and let it bubble 1 to 2 minutes before adding milk. That takes the raw, pasty taste out of the sauce.
- 4
Rest before serving
Let the casserole sit 10 minutes out of the oven so the sauce sets up and scoops instead of running across the plate.
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