Super-quick Tuna Casserole

Filed under the category "looks gross; tastes great" comes this family favorite recipe for tuna casserole. Even the family cat goes crazy when I'm cooking this bland looking dish! So quick to prepare, this two-pot tuna casserole recipe can be ready in the time it takes to boil up a pot of pasta. This recipe is also delicious served over rice, and the colour can be brought to life by spooning a small mountain of cooked frozen green peas on top of each serving.

Hint: Always cook up extra pasta! Rinse with cold water, then store in a sealed container in the refrigerator. This is great to mix up a fast pasta salad with diced vegetables and a vinaigrette dressing. Or place individual servings in zipper-seal sandwich bags and freeze for super-quick single serving meals ~ Simply place frozen pasta in colander, and run under hot water to defrost.

Tuna Casserole Recipe

While your pasta pot of water comes to a boil, dice the following vegetables and then saute in a large saucepan with a tablespoon or so of vegetable oil (I like canola oil):

1 onion
4-5 stalks celery
6-8 mushrooms
Season with salt and pepper

Once the vegetables are tender, stir in:
1 can Cream of Mushroom condensed soup
1/2 soup can milk
2 cans tuna, rinsed and drained, breaking up any large tuna chunks
1/4 tsp of dried dill (optional)

Heat until hot and bubbly, stirring frequently.

Serve over pasta or rice. For added colour, top with a spoonful of green peas or a bright green spear of broccoli. For added crunch, serve with tortilla chips or fried chow mein noodles.