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Church Lady Tuna Casserole

From Gwen Ihnat on The Takeout.
Print Recipe

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.