Church Lady Tuna Casserole
From Gwen Ihnat on The Takeout.
Ingredients
- 8 ounces (½ box) tubular pasta, like ziti or rotini, cooked
- 4 Tablespoons butter, divided
- ½ cup onion or shallot, chopped
- ½ cup crunchy vegetable like red or green pepper or celery, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 can cream of mushroom soup
- ¾ cup mayonnaise
- 1 cup frozen peas or mixed veggies
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon brown mustard
- 2 cans (5 oz each) tuna, drained
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 pieces wheat toast, processed into crumbs about ½ C
Instructions
- Cook pasta according to package directions.
- Sauté the onion and vegetables in 2 Tbsp. of the butter and the herbs, and set aside. Then sauté the breadcrumbs in the remaining 2 Tbsp. of butter in the same pan.
- In large bowl, combine soup, mayonnaise, mustard, Worcestershire sauce, tuna, peas, and the sautéed vegetables. Then combine with the cooked and drained pasta. Add salt and pepper to taste.
- Transfer mixture into a casserole dish. Top with shredded cheese, then breadcrumbs.
- Bake at 400 degrees Fahrenheit for 30 minutes, until the breadcrumbs brown and the casserole is heated through.