Thursday, March 3, 2011

One Pot Tuna Casserole with Pepper Jack Cheese!

This was our yummy dinner for this evening. It's something I make at least once a month or a little less.

We are huge pasta fans in our house :0 LOL. I forgot to take pictures of it when it was finished, but hopefully you'll get the idea.

And yes, I realize it's probably not the most healthy thing in the world, but its yummy and warm..perfect for a cold evening and you need some comfort food. 

Also, we usually make more than we need because it heats up so well, if you don't want left over just cut the recipe in half.

Step 1- Boil a pot of water with just a little bit of salt. Watch the water for boil over, especially after you add the shells!

Step 2- While you are waiting for the water to boil/the noodles to cook, shred one 8 oz block of pepperjack cheese and set aside in a small bowl. This is slightly spicy in the casserole, but adds more flavor and makes the meal more dimensional. You can add half pepperjack and half something else if you'd like less of a kick. I'd suggest Mozzerella or Monterey Jack as it will melt and mix nicely.


Step 3-Once the water is boiling, add one box of medium shells. We used the generic Shurfine brand.


Step 4-Once your noodles have boiled for ten minutes add one bag of frozen peas and bring to a boil. Boil for another 4 minutes, stirring frequently. The peas will get tender and float to the top.

Step 5- Drain noodle and pea mixture completely, do not rinse! I have a really awesome pot that has a strainer attachment on top, but if you don't have this, just pour into a regular strainer and then back into your original pot.


Step 6- To your pot of noodles, add 1 can of  Cream of Mushroom and 1 can of Cream of Broccoli. Once the soups have been added stir and put mixture on low heat.




 Step 7- To the mixture you now have, add just a little bit of milk. We use 2 percent. I kind of just eyeball it. You don't want it to get to watery, but the soups are pretty thick, and once you add the cheese, it gets even thicker. I'd say its about a soup can full or so. I add it over time as I see the mixture develop.


Step 8- Now use your hands to break up and add two cans of completely drained/dry  Chunk Light Tuna, stirring as you add it.

Step 9- Finally- Slowly add your shredded pepper jack cheese or whatever else you decide to use. Stir as you add it. The low heat will help to melt it and bring everything together. Make sure everything is completely stirred together before serving.
 In my own personal opinion the pasta, cheese and soups add enough salt that you shouldn't need to add any extra, and the pepper jack obviously is spicy enough that you shouldn't need pepper.  Dish out into serving bowls and enjoy!
 


1 comment:

  1. Minus the tuna, sounds yum! I do something similar, but leave the tuna out and the kids and dh add if they want it...I haven't tried the soup/pepperjack, we'll have to give that a try...I usually use a garlic alredo mccormick packet and use tricolored rotini, hehe.

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