Deviled Tuna Casserole

Let's face it, there's nothing glamorous about tuna casserole. At best, it can be considered a functional dish, functional in the sense that it puts a meal on the table. But, I will admit that it's always a relief to look in the pantry and see the components of the dish sitting there on the shelf at a time when I'm desperate for a meal idea and don't have time to thaw something or run to the store. One evening, I was faced with such ingredients but decided to change things up a little, get creative.

While I was waiting for the noodles to boil, I mixed the ingredients for the traditional tuna casserole sauce. I decided to change things up a little, adding a little of this and a little of that. As I worked with different flavors, it crossed my mind that the sauce was beginning to smell like deviled crab. When the dish was done and I served my husband, he told me how much he enjoyed it. He then asked me where I got the crab for the dish. This casserole has become one of our favorite pantry meals. Even if you don't like traditional tuna casserole, give this one a try. I think you'll be pleasantly surprised.

Deviled Tuna Casserole

16 oz. elbow macaroni
1 can tuna, drained
2 cans cream of chicken soup
1-15 oz. can chicken broth
2 tbsp. dijon-style mustard
4-5 drops hot pepper sauce
1 tsp. seafood seasoning
1/4 tsp. pepper
1/4 tsp. garlic salt
1/4 tsp. seasoning salt
1/4 tsp. paprika

Topping:
1/4 c. dried bread crumbs
1/4 tsp. paprika
2 tbsp. butter or margarine, softened

Cook macaroni, drain. Mix together drained tuna, soups, broth, mustard, hot sauce, and dry seasonings. Add macaroni. Put in a greased casserole dish. Sprinkle with bread crumbs. Sprinkle bread crumbs with paprika and dot with margarine. Bake at 350 degrees until bubbly, approximately 30 minutes.

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