Friday, August 6, 2010

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.

Linked to:
GBPRecipeRoundUp
Cookin' for my Captain

2 comments:

  1. Just stopping by to say thank you so much for linking up to our Family Favorite Recipe Round-Up today! We'd love to include your recipe (and any other you'd like to share) in an upcoming Gooseberry Patch cookbook. When you have a moment, would you mind stopping by our website and sharing it with us there? Here's a link: http://bit.ly/GBPsharearecipe Add the code RRU-FF to the Special Code field and we'll keep an eye out for it. :) If it's selected for publication, we'll let you know, and you'll receive a free copy of the cookbook too! Thanks again for sharing on our blog today...we appreciate it!

    ReplyDelete
  2. Thank you so much for noticing my recipe! I've just submitted it!

    ReplyDelete

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