Monday, January 17, 2011

Go for Tuna

Mushroom broccoli tuna casserole

Last night I made a tuna casserole based on a recipe that I picked up in college. (Translation: It's fast and simple.) You can use whatever cheese you like. For today's ensemble I used Oka cheese from Quebec. I picked some up at the cheese store the other day. Last time I made this dish I used holandia, before that cheddar. If you're lactose intolerant you can forgo the cheese altogether.

  • pot
  • casserole dish


2 cups of uncooked macaroni
half a pot of water
1/2 teaspoon of salt
1 tablespoon of vegetable oil (optional)

2 cans of campbell's mushroom soup
1 branch of broccoli
1 onion
1 cup of grated cheese
1 cup of sliced mushrooms
1 can of tuna

  1. add salt and oil into pot of water and bring to a boil.
  2. add macaroni to water, turn down heat and stir.
  3. when macaroni is soft empty water then pout the macaroni into casserole dish.
  4. cut up broccoli and onion into bite sized pieces.
  5. add broccoli, onion, grated cheese, tuna, mushrooms, and mushroom soup to casserole dish and mix with macaroni until everything is evenly distributed.
  6. cover casserole dish and place in oven for 30 minutes at 400° C
  7. take casserole dish out to cool, then serve.