This recipe is the upshot of hubby and I disliking intensely the gooey, mushy noodle-type casseroles! Of course you can add mushrooms if you like, though I don't. This casserole sits up and talks to you!
Serves: 6
Prep.Time: 30 minutes + 30 minutes baking
2 slices Bacon
1/2 cup chopped Onion
1 rib Celery -- chopped
3 cups cooked mixed tube Pasta (ziti, penne, elbows etc.)
1/2 package frozen Green Peas (10-oz.) -- unthawed
1 can Solid White Tuna -- drained
1 can Cream of Celery Soup (10-oz.) -- undiluted
1/4 cup Milk
1/4 cup Sour Cream
2 tablespoons Dry White wine
1 tablespoon Old Bay Seasoning
1/2 teaspoon Salt
1/2 teaspoon coarse-ground Black Pepper
Dash Tabasco sauce
1/2 cup shredded Cheddar cheese
2 tablespoons Dry bread crumbs
Preheat oven to 350 degrees; grease a 3-quart casserole In a medium skillet, cook bacon until crisp; drain and set aside, reserving drippings. In 1 tablespoon bacon drippings, saute onion and celery until barely soft; transfer to a large mixing bowl. Add pasta and peas; mix well. Break tuna into bit-size pieces; add to bowl annd mix well.
In a medium bowl, combine soup, milk, sour cream, wine, Old Bay Seasoning, salt, pepper and Tabasco; beat until smooth. Add to tuna mixture; toss gently to coat all ingredients well. Spoon mixture into prepared casserole; top with cheese and breadcrumbs. Bake 30 minutes or until top is lightly browned. Serve with green salad and cheese-stuffed Crescent rolls.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved