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Cheesy Mushroom Tuna Casserole

Ok folks, you are going to have to bare with me… You see, I currently have about 8lbs of mushrooms sitting in my fridge from last weekend’s food showand they need to get eaten! That means mushroom recipes for the next 2 weeks!

Inspiration crept up on me Tuesday night, when I opened up my cupboards to find… not much… rotini noodles… a box of melba toast… peanut butter… a can of tuna… hmmm, I was craving something comforting, heavy, and warm. Yup, a Mushroom Tuna Casserole would do the trick.

Now normally I wouldn’t add frozen veggies to a dish like this {fresh tastes so much better}, but I did not want to leave the house, so in the frozen veggies went! In the end, it turned out pretty good… “J” liked it so much he took leftovers to work 2 days in a row…

I got a text from him earlier today telling me his whole office smelt like tuna… ha!

Cheesy Mushroom Tuna Casserole

1/2 lb. rotini noodles (cooked as per package directions)
1 cup milk
1 oz goat cheese
1 oz mozzarella cheese, cubed
salt & pepper to taste
1/2 lb. fresh crimini mushrooms
1 can light flaked tuna
1/2 cup frozen veggies (pea, carrot, bean, corn mixture)
1/4 cup bread crumbs
1 oz cheese, shredded
1/4 grated Parmesan cheese

1. Prepare pasta as per package directions, drain.
2. Preheat oven to 350C.
3. In a heavy pot, mix together milk and cheeses. Stir constantly until cheese is melted and is just starting to boil.
4. Pour milk/cheese mixture over drained pasta. Mix until pasta is well coated. Add salt and pepper to taste.
5. Add in mushrooms, tuna and frozen veggies. Mix. Pour into greasy casserole dish.
6. Top with bread crumbs, shredded cheese and grated Parmesan. Bake about 20 minutes until top is golden. Serve hot.

Do you ever stock pile a certain food in your fridge? 
In the summer, I always have to have strawberries!

{for those who are interested, check out my post on the difference between a facebook page, profile and group… things to know when creating a FB presence for your business}

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