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3 cup uncooked corkscrew-shaped pasta (rotini) 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1 cup milk; 1 can (about 6 ounces) tuna, drained and flaked
Heat the broth and water in a 12-inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often. Do not drain. Stir the soup, milk and tuna in the skillet. Top with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture.
Tuna Pasta Salad. Any canned tuna will work for this easy recipe, bur the best option is canned albacore in water. Drain it off, then mix the thick chunks of tuna into the creamy dressing with ...
Tonnikalavuoka or tonnikalapastavuoka, literally meaning "tuna pasta casserole", is a Finnish version of the dish. It is one of the most popular school meals. [3] The primary ingredients are tuna and pasta, often with tomatoes and garlic included and shredded mozzarella sprinkled on top. [4] [5]
The pasta is cooked right in the casserole dish in the oven, so you don't even need to boil water. Fresh tomatoes and lots of basil add tons of flavor. Recipe: The Seasoned Mom
In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, potato, rice or pasta); sometimes, there is also a crunchy or cheesy topping.
Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish. Cook pasta in a large pot of salted water 4 minutes. Add cauliflower; cook until tender, 4 to 5 minutes more.
Mie cakalang – Indonesian dish from North Sulawesi consisting of skipjack tuna in noodle soup; Moules-frites – Famous Belgian dish of mussels and fries; Namasu – Japanese dish of thinly sliced uncooked vegetables and seafood; New England clam bake – Communal dining tradition from New England, method of cooking shellfish
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