I’d been craving tuna fish casserole for awhile, but didn’t have all the ingredients I normally use. So I did a little experimentation and came up with a new twist on a classic dish.
- 1 package pasta
- 2 5-oz cans chunk light tuna packed in water
- 1 package mixed veggies
- 1 jar alfredo sauce
- 2 cups shredded cheese
- Cook the pasta until it is al dente. Strain and set aside.
- While the pasta is cooking, drain the tuna fish and set aside.
- Cook the veggies so they are soft and ready to eat.
- Preheat the oven to 350 degrees.
- Prepare a large baking pan by spraying with cooking spray or rubbing with butter or shortening.
- Layer half the pasta along the bottom of the pan. On top of that layer, sprinkle half the tuna. Then place half the veggies over that. Pour half the alfredo sauce over those layers and top with half the cheese.
- Repeat the layering process with the remainder of the pasta, tuna, veggies, sauce and cheese.
- Bake for about 20 to 30 minutes, until small bubble form on the sides and the top layer of cheese is melted and slightly browned at the edges.
- Allow to cool for a few minutes before serving.