Recipe: Semi-Homemade Tuna Melt Caserole
1 box of Annie's Whole Wheat Shells & White Cheddar mac n cheese
1 can of tuna, drained and flaked
1/4 cup shredded sharp cheddar cheese
1/4 cup mild cheddar cheese
1/4 cup peas
1/2 small onion, very finely chopped
1 tsp parsley
1/2 tbs butter
3 oz of sour cream (fat free or low fat preferred)
1/2 cup pasta water
salt & pepper
1 box of Annie's Whole Wheat Shells & White Cheddar mac n cheese
1 can of tuna, drained and flaked1/4 cup shredded sharp cheddar cheese
1/4 cup mild cheddar cheese
1/4 cup peas
1/2 small onion, very finely chopped
1 tsp parsley
1/2 tbs butter
3 oz of sour cream (fat free or low fat preferred)
1/2 cup pasta water
salt & pepper
Set oven to 425 degrees. Cook pasta 6-8 minutes, until just al dente. Drain with bowl underneath (to catch the starchy water) and set aside. In the same large sauce pan, heat butter over med high heat. Add peas, onion and tuna. Season with salt and pepper. Stir well and cook about 2 minutes. Reduce to medium heat. Add cheese packet, shredded cheese, sour cream, pasta, 1/4 cup pasta water and parsley. Stir well and simmer a few minutes. Cover with aluminum foil. Bake in oven for 30-45 minutes, depending on how browned you want the melted cheese to get. I like that part. It reminds me the most of the tuna melt. But, you decide. Remove and serve.