This recipe makes a large casserole. I used it to make 2 smaller casseroles, one to give away and one to eat. The leftovers tasted really great the next day, and as you see we served it with fresh vegetables, and fruit for dessert.
I didn't salt the pasta water, and when I made it I didn't add salt to the casserole either. When eating it for lunch the next day, it was vastly improved with a little salt added, so do consider adding and tasting a little at a time, until you reach the flavour you love.
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, sliced
1 1/2 c. diced mushrooms
1/2 c. carrots, cut into coins or diced finely
1/2 c. celery, diced finely
1/2 c. red pepper, diced finely
1 tbsp cornstarch
2 c. chicken stock
1/2 tsp nutmeg
1 1/2 tsp paprika
1 1/2 tsp savoury
1/2 tsp oregano
1 can of tuna (in water, not oil), drained and broken up
salt, to taste
1 c. frozen peas
5 c. cooked whole-grain pasta
1/2 c. shredded medium or old cheddar cheese
Heat olive oil in a deep skillet. Add onions, and cook until softened. Add garlic and mushrooms, and cook until mushrooms start to soften. Add remaining fresh vegetables, stirring often, until onions are browned. Stir in cornstarch, then add chicken stock, 1/2 a cup at a time, until you get the consistency you like. Add the spices and tuna, peas, pasta, and cheese, then taste, and add salt to taste.
Preheat the oven to 375*F while you mix your topping.
1 1/2-2 c. panko crumbs
1/4 c. fresh parmesan cheese, shredded
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp black pepper
Spoon the crumb topping over the casserole, and bake in preheated oven until the parmesan in the topping is starts to brown. Remove, and enjoy.
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.