This is one dish I make without a recipe, but I thought I’d put it here in case I suffer from memory loss in the future, or in case my kids want to make it and impress their friends.
For years I made Kraft Macaroni and Cheese, added canned tuna, put it in a baking pan, sprinkled extra cheddar on top and baked it in the oven. That was my version of tuna casserole. Then I made it with a cream soup based sauce.
Finally I learned how to make a roux. Life was good.
Note that since I don’t use a recipe, the dish differs each time I make it, but I think the one below is perfect. Don’t skip the breadcrumb topping. It really makes the dish.
- 2 tablespoons butter (plus 1 tablespoon for breadcrumb topping)
- 2 tablespoons flour
- 2 cups milk
- 2 cups shredded cheddar cheese (sharp and/or mild) (reserve ½ cup for topping)
- 1 or more shakes of Tabasco (optional)
- pepper & salt to taste
- About 1 (large) box dried pasta — we like medium or small shells, but almost anything other than long pasta like spaghetti will work
- 2 regular sized cans tuna (we like solid albacore), drained
- cooking oil or softened butter
- ½ cup coarse breadcrumbs (fresh or dried work equally well)
- oregano and thyme — a sprinkling of each
Pre-heat oven to 350° Fahrenheit Cook pasta according to package directions. Don’t overcook. While the pasta is cooking prepare the sauce:
Melt butter in saucepan over low to medium heat. Add flour. Stir with a wooden spoon until you get a paste — the color should be light brown at the most, but not bright white. Add milk and stir. Continue stirring until the mixture begins to thicken and boil a little. Let it boil about a minute, constantly stirring or else you will scald the sauce. When the mixture has thickened so it pours off the spoon slowly, add 1½ cups of the cheese and mix. Turn off heat.
Spray large casserole dish with cooking spray or rub with softened butter. We like to sprinkle herbs or dried minced garlic on the sides of the dish for extra flavor. Add all ingredients and bake in oven for about 25 minutes.While casserole is baking, prepare the breadcrumb topping:
Melt 1 tablespoon butter in small pan. Saute garlic in butter until soft. Add breadcrumbs and mix well. Add sprinkles of herbs. Remove from heat.
When the casserole has cooked for 25 minutes, add reserved cheese and sprinkle with breadcrumb mixture. Heat for 5 minutes more, or until cheese has melted.
This recipe makes a lot — but it is great leftover — warm or cold.
