A casserole? On day 29 of Soup Month 2014? That's not a soup, stew or chili! Well, when life gets crazy busy, and you are the chief mode of transportation for 3 teenagers, AND you have a new puppy who is driving you insane...well, sometimes you have to give up and make a quick casserole in place of a soup. On the good side, I have been craving tuna casserole and this new twist turned out great!
This casserole incorporates creamy ricotta cheese with an extra sharp cheddar cheese that adds lots of flavor to this classic dish. The ricotta adds such a nice creamy texture and then there are the Durkee onions! These little onions are everyone's favorite at Thanksgiving time when they make Green Bean Casserole, and we use them in our own version of Asparagus Casserole. But these little onions can add flavor to many dishes all year long, so I always keep some on hand. And they were the perfect crunchy topping to this casserole.
This casserole only takes about 25 minutes to prepare and everyone loved it, including our picky eater, which is a true sign of a successful meal. Enjoy!!
4 cups Dry Pasta Twists (or another shape)
8 oz Part-Skim Ricotta Cheese
1 10-3/4 oz can Campbell's Cream of Celery Soup
3/4 cup Milk
1 cup Frozen Peas
3 5-oz cans Tuna in Water, drained
2 cups Durkee French Fried Onions
8 oz Extra Sharp Cheddar Cheese, shredded
Salt and Black Pepper to Taste
Preheat oven to 375 degrees.
Cook the pasta in salted water until just al dente, but not fully cooked. Drain the pasta and place in a deep ovenproof casserole dish. Add the ricotta cheese to the pasta and stir gently to coat the pasta.
In a medium saucepan, combine the celery soup, milk, and peas and cook over medium heat until warm, about 6 minutes. Add the tuna and 1 cup of Durkee onions and stir to combine.
Pour the mixture over the pasta and stir to combine, then sprinkle the top with grated cheddar cheese and the additional 1 cup of Durkee onions. Bake for 12 - 15 minutes until golden on top and serve. Makes about 8 servings.