|Toasted Tuna Casserole|
|The inspiration for our November “Recipe of the Month” is a dish I loved as a child. Occasionally, Dad would let us choose our favorite meals for dinner, which he would prepare himself. Jon hated when it was my turn to choose because I always asked for tuna casserole and a side of spinach. An odd meal for a kid to request, I know, but I really loved the combination of favors.|
|Jessica Gill, Co-Founder||Dad’s tuna casserole and veggies was a great spread for the family dinner table. However, I also love the fact that such a filling and healthy dish is easily portable for those times when you want nothing more than to just park yourself on the sofa, enjoy some good food and catch up on your favorite show.Our modern day Toasted Tuna Casserole recipe takes things up a notch or two with capers, panko breadcrumbs and our Uniquely Greek® Kalamata Feta Spread. Still, to me, it will always be Dad’s specialty.|
|Ingredients and Equipment:|
|1 box of Rotini pasta
2 cans of albacore tuna, drained
1 can of cream of mushroom soup
1/2 cup of capers
4oz of Uniquely Greek® Kalamata Feta Spread
1/2 cup of mozzarella cheese
1/4 cup of panko breadcrumbs
9” x 11” baking dish
|Pre-heat your oven to 425°.
Break up the albacore tuna in the medium-sized bowl, so that it can be easily stirred in with the other ingredients. Set the bowl of tuna aside.
Boil the Rotini pasta in the large pot. Be sure to follow any cooking instructions provided on the package.
Drain the cooked pasta and pour it back into the pot.
Add in the tuna, cream of mushroom soup, capers and the Uniquely Greek® Kalamata Feta Spread to the pot.
Mix the ingredients together until you have a creamy consistency and the pasta is well coated.
Pour the mixture into the baking dish.
Top the dish with mozzarella then add the panko breadcrumbs as a final layer.
Bake the dish in the oven for 10 minutes.
Finish the dish by placing it to broil for five minutes (on high), or until golden brown.
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