I grew up eating nasty tuna casserole made from cream-of-something soup. It was bland, boring, and high in MSG. I’ve been looking for a made-from-scratch creamy cheesy comfort-foodesque recipe, couldn’t find one, so made this one up. I don’t mind saying it’s amazing and will be a family favorite, hopefully for generations to come.
Makes 8 servings.
Ingredients:
1 medium organic red onion, finely chopped
2 cloves organic garlic, minced
3 stalks organic celery, diced
1 teaspoon ground coriander, or 1 small bunch fresh cilantro chopped finely
¼ teaspoon red pepper flakes
¼ teaspoon ground black pepper
2 tablespoons organic butter
3 tablespoons cornstarch
1 8-ounce carton organic sour cream
2 teaspoon vegetable stock dissolved in 1.5 cups boiling water
1 4-ounce can diced green chili peppers, drained
2 cups shredded organic cheddar cheese
2 cans albacore tuna
1 package organic brown rice rotini pasta
Instructions:
- Preheat oven to 375 degrees F. Prepare pasta.
- In a large pot saute red onion, garlic, celery, coriander, red pepper flakes, and black pepper in butter until onion and celery is tender. Set aside.
- In a medium bowl mix cornstarch into sour cream until smooth. Add hot vegetable broth; whisk carefully until combined and smooth.
- Add sour cream mixture & green chilies to onion mixture in pot.
- Heat over medium heat until mixture is slightly thickened and bubbly.
- Remove from heat. Add half of the cheese; stir until melted.
- Flake the tuna with a fork and add it to the sauce.
- Gently fold cooked pasta into the sauce.
- Pour mixture into a 9×12 rectangular baking dish. Top with remaining cheese.
- Bake, uncovered for 30 minutes until heated through.
- Broil on high for 2-3 minutes till nicely browned on top.
- Let stand for 5 minutes before serving. Enjoy!
Plum Hill 