Sunday, February 26, 2012

Tuna and pasta bake

Tuna and pasta bake
Every cook should have a recipe for this quick one-dish meal, which is ideal
at the end of a busy day.
8oz (230g) pasta shells
one 10.75oz (305g) can condensed cream of mushroom soup
1 cup whole milk
one 6oz (170g) can tuna in water, drained and flaked
1 cup frozen corn, thawed
1 onion, finely chopped
1 small red bell pepper, cored, seeded, and finely chopped
3 tbsp chopped parsley
pinch of chili powder (optional)
1 cup shredded Cheddar cheese
salt and freshly ground black pep
 Bring a large saucepan of salted water to a boil over high heat. Add the pasta, stir, and cook
for 2 minutes less than the time on the package instructions.
Meanwhile, preheat the oven to 425°F (220°C). Butter an oven-proof casserole.
Drain the pasta. Bring the mushroom soup and milk to a simmer over low heat in the pasta pot.
Add the tuna, corn, red pepper, parsley, chili powder, and half of the cheese, and mix. Stir in the cooked pasta. Season with salt and pepper. Spread the mixture in the casserole. Sprinkle with the remaining cheese. Bake for about 30 minutes, or until the top is golden brown. Serve hot.
good with Hot garlic bread and a green salad on the side.The whole dish can be assembled, covered, and refrigerated several hours in advance. Remove the dish from the refrigerator at least 10 minutes before cooking.

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