Parked in the Kitchen: August 2010

We make a lot of meals from two cookbooks, Crazy Plates and Eat, Shrink, and Be Merry. One of our favorite recipes from Crazy Plates is called "Tickle Me Elbows", a WONDERFUL tuna casserole. I have modified the recipe to suit our tastes. It is great leftover and is perfect to take to work the next day.

I wish I could include pictures, but they're on our old computer, which Chris has with him. Anyway, make this tonight...you'll thank me!

Favorite Tuna Casserole (modified from Crazy Plates, a gift from Erin in 2001)

2 cups (dry) elbow or shell wheat pasta (we prefer Barilla whole grain)
1 can water-packed tuna, drained
1 cup finely chopped celery
1/4 diced bell pepper (any color)
1/4 cup diced pimento
1 can condensed cream of celery soup OR 1 can organic cream of celery soup
1/2 cup milk (if using condensed soup, omit if using can of organic soup, as it isn't condensed)
1 cup shredded sharp cheddar cheese, plus more for top of casserole
1/2 cup low fat mayonnaise
1/4 tsp black pepper
Handful of whole wheat breadcrumbs (plain or seasoned)

Preheat oven to 350.

Cook macaroni according to package directions. Drain. Rinse with cold water and drain again. In large bowl, combine cooked macaroni, drained tuna, celery, bell pepper, and pimento. Toss to mix.

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Combine soup and milk (if using condensed soup!) in a small saucepan. Heat soup over medium heat until smooth and warm. Add shredded cheese and continue to cook until cheese is melted. If you're feeling crazy, toss in a little extra cheese! Remove from heat, stir in mayonnaise and black pepper.

Pour sauce over noodle mixture. Mix well. Pour into a 1 1/2 quart casserole dish that has been sprayed with non-stick spray. Sprinkle with shredded cheddar and breadcrumbs. Bake uncovered for 30 minutes.