Cheesy Tuna

Tuna Melt Pot Pie

Made: October 21, 2012

Ingredients
- 3 cups uncooked rotini pasta (9oz)
- 1 can condensed Cheddar cheese soup (or 1 can condensed cream of mushroom/celery)
- 1/2 cup milk
- 1 large tomato, chopped (1 cup)
- 1 cup shredded Cheddar cheese (4oz)
- 2 tablespoons grated Parmesan cheese
- 1 can (12 oz) white tuna in water, drained & flaked
- 1 can (2.8 oz) French-fried onions

Directions
- Heat oven to 375 F
- Spray 9 1/2in glass deep-dish pie plate with cooking spray
- Cook & drain pasta as directed on package
- In large bowl, mix soup & milk
- Stir in cooked pasta, tomato and cheeses
- Gently fold in tuna
- Spoon into pie plate
- Cover with foil, bake 30 mintues
- Uncover, sprinkle onions evenly over top
- Bake 5 minutes longer or until onions are light golden brown

I only did a couple things differently:
- I used a rectangular baking dish instead
- I used both rotini and bowtie pastas as I only had a little left per box and combined I reached the 3 cups needed
- I used cream of celery soup for this recipe; no cheddar cheese soup in the house and since Granny was joining us, no mushrooms
- I forgot about the Parmesan cheese (oops)
- Granny was joining us, so no fried onions.
- I used a can of pre-diced tomatoes. Just as easy and less of a mess to clean up after
- I used 15oz of tuna since my cans are only 5oz each and I like tuna; it evened up nicely in the end
- I used the rest of the shredded cheddar cheese (less than a handful left) and added 4 oz of Veleetta cheese to the mix

Overall, I think this was a new spin on a tuna casserole and I plan to make this again during the Lenten season!

(Recipe used: Pillsbury Annual Recipes 2012)