I have always been a big fan of tuna casserole, but the stuff out of the box while easy to make, doesn’t have the flavor my developing pallet demands. So tonight I tried something a little different. I took the basic idea of tuna helper and created my own.
It still needs a little bit of adjustment, but I think it came out pretty good.
Ingredients
- 16oz Rotini
- ½ white onion
- two cloves of garlic
- 3 tablespoons of butter
- 1 ½ cup Half and Half
- 1 cup milk
- 6 oz Mozzarella cheese
- 2 oz Asiago cheese
- 1 package cream of mushroom soup mix
- 2 cans tuna
- Parmesan cheese
Makes 8 servings.
Preparation
Boil the Rotini for about 5 minutes. I like to leave them a little al dente so when I add it in with my cream sauce it doesn’t end up mushy. I also start my onion and garlic in some butter on medium heat in a large skillet (big enough to hold all our food).
Once our garlic has browned a little bit I add in my butter and melt it down. Then I add my milk and half and half. I then take my Rotini and toss it in. Follow that up with my tuna and soup mix.
Let it simmer and thicken for about 2 minutes, and then add in our cheeses. Stir until our sauce is nice and thick.
I usually like to make some type of Italian toast at this point. Once everything is done stick some on a plate, cover in Parmesan, and serve nice and hot.
I run this jazz food fest. 
