If you had told me as a kid that one of my absolute favorite go-to cheap, hearty, one-pot, comfort-food dishes was tuna-casserole? My eyes would have rolled into the back of my teased-out Aquanet head of hair.
But, alas, it is. I don’t even know how the Hubbs and I first put tuna casserole in our rotation, it’s been so long.
It is creamy-deliciousness-stick-to-your-ribs GOODNESS.
Now, I haven’t had this in about a year because of the whole plant-based lifestyle, but I still make it for the kids and sadly watch as they eat it. Just because I try to avoid dairy does not mean I still don’t appreciate how GOOD it tastes.
I haven’t quite figured out how to make a non-dairy substitute for this. But, we have a really great mac-n-cheese recipe, so maybe one of these days I will see if I can turn it into a dairy free version (we still eat fish occasionally.)
- 1 box whole wheat elbow noodles
- 1 or 2 cans of tuna depending on the size of your family and how much tuna you like in it
- 1 or 2 cans of cream of mushroom (see above with the tuna…)
- 1 can of peas
- ½ of a 16 oz. container of sour cream
- 1-2 heaping TBS of mayonnaise (this is the trick to keep it from not being dry)
- 2-3 large handfuls of shredded cheese*** (we use the 4-cheese blend bag from Costco)
- extra- cheese to top
- Salt and Pepper to taste
- Optional: Regular potato chips to crumple on top
Preheat oven to 350 degrees.
In large cast iron pot (I like the heavy ceramic coated pot) cook macaroni until almost tender and drain. Then return to the still hot pot and combine all the ingredients except the extra cheese, peas and chips.
Take a taste. If you need more salt and pepper, add it now.
Once it is all stirred and creamy, then add in the peas and gentle stir in. You don’t want to mush them.
Cook in the oven until heated all the way through and cheese is melty. (Usually about 30 minutes)
During the last 5 minutes add cheese to the top and crumble the chips over the cheese and finish cooking.
Even my pickiest of eaters, Jake, whose favorite thing to eat is plain white rice, will demolish a bowl of tuna casserole. It ain’t pretty – but it IS DELICIOUS!