There are a handful of things I've been craving lately: pork chops, stuffed peppers, and tuna casserole.
There is no rhyme or reason for my cravings. They're just there. And I've put off appeasing them until I can barely take it. So, tonight I caved to the call of the casserole.
I didn't want to make a dish that called for cream of mushroom soup, so I took to the Internet to see what I could find. What I discovered is there are a lot of tuna casserole recipes out there! And I didn't like just one. So, I took an ingredient from one, an idea for thickening from another, and so forth, until I concocted what I thought might make a good combo.
Then I asked Linds H. for her recipe. She's a good cook and I wanted to compare notes. Her's was completely different still!
I decided to give mine a shot.
I know what's coming next is not modest at all: It was freaking awesome! AWESOME! Todd and I were both very happy with it. And I was very proud.
1 medium onion, finely chopped
4 large garlic cloves, finely chopped
1/4 c. flour
1/2 c. heavy whipping cream
1 1/2 c. milk (we use skim around here, which I figure makes up for the use of cream)
1/2 - 1 c. frozen peas
1 13.25 oz. can of mushroom stems and pieces + the juice
3 5-oz. cans tuna packed in water, undrained
16 oz. pasta of choice
pepper to taste
about 5 twists of a salt grinder
5 oz. pkg. of shredded parm
Plain bread crumbs
Throw your pasta in some water and get it going.
While the pasta is cooking, brown onion and garlic in a little bit of olive oil over medium-high. Turn heat to just a little hotter than low, and sprinkle flour over onions. Whisk in cream and milk, season with pepper, and bring to a simmer, stirring periodically to keep smooth.
Keep checking the pasta - you want it cooked to only slightly more than al dente.
Add the peas, mushrooms, tuna, and salt to the cream mixture. Simmer, stirring with a wooden spoon to break up tuna.
Drain pasta and dump into large mixing bowl. Pour sauce over the noodles and mix. Add package of parm. Mix thoroughly.
Pour casserole into a medium-sized baking dish and sprinkle with plain bread crumbs.
Pop in the oven and bake until bread crumbs are crisp and casserole is bubbling through.