Culinary Corner – Tuna Casserole

Due to the recent uncertain events putting everyone in self isolation, people are more inclined to start cooking more at home. In my family we trade off making dinner so my mom isn’t the one who’s always cooking. Personally, I am not the best chef in the world but my mom has taught me this recipe and my family loves it. So this Tuna Casserole is my go-to recipe!

Ingredients 

1 (12 ounce) box pasta – your choice (recommended is Barilla Rotini)

4 tablespoons olive oil, divided in half

1 cup diced yellow onion

1 cup frozen peas, thawed

1 (10 ounce) package baby spinach

2 (6 ounce) tuna packed in oil, drained

2 cups heavy cream

3 cups shredded cheddar cheese

½ cup bread crumbs

Salt & black pepper for taste

Recipe:

First you should start by gathering all ingredients/materials. Then get a large pot and begin to boil water in it. At the same time preheat the oven to 400 degrees F. Take out the peas and begin to thaw them. After, chop onions so they are ready to go.

Start the pasta by following the directions on the box. You may have to have it sit for a minute in the strainer while you’re making the sauce. As pasta is cooking, begin the sauce.

Add half of the olive oil (2 tablespoons) to a pan and saute the cup of onions on a high heat. Do this until they are slightly translucent, making it around 4 minutes. After the onions are done lower the heat to medium and add the peas and spinach. Make sure the spinach is wilted then add the cream. 

Season with salt and pepper, bring the pan heat down to a simmer. Fold in 2 cups of cheese, rather than just mixing it in for better texture.

Toss the pasta, sauce and the tuna in the pot you used to cook the pasta. Mix completely.

Place the pasta in a 13×9 baking dish. Mix in remaining olive oil, salt, and pepper. Then sprinkle bread crumbs on top.

Bake at 400 degrees F until bread crumbs turn crispy and golden. Should be about 10 minutes.

Wait until cool then serve and enjoy!!