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Friday, April 10, 2015

The Best Tuna Mac Casserole

Daughter #2 is visiting with us this week. Yesterday, I asked what she would like for supper and, as usual, she asked for my Tuna Mac Casserole. When it comes to decadent, calorie-laden dishes, this one tops the list. I developed the recipe over the years to suit my taste buds. Obviously, it suits hers, too. :-)

Cook one box of of whole wheat pasta. (Daughter #2 likes rotini, but shells are good, too.) Drain the pasta.

Spray a 13x9 baking dish with PAM.

Put the drained pasta into the baking dish. Add 2 cans of drained, solid white albacore tuna (packed in water). Mix pasta and tuna together.

Then make this SAUCE:

1/2 cup of butter (8 tablespoons)
8 tablespoons of flour
1tablespoon of turmeric (this makes the casserole very, very yellow)
2 teaspoons onion powder
1 teaspoon salt
1 cup of extra sharp cheddar, grated
4 cups of milk

Melt the butter in a saucepan, add the flour and stir until smooth. Add the turmeric, onion powder, and salt. Stir. Add the milk and stir over medium heat until it thickens. (A spatula is good for this job.) Add the grated cheddar cheese. Stir until it's melted.

Pour the sauce over the pasta and tuna in the baking pan. Stir until everything is mixed evenly.

Next take two tablespoons of butter and work it into a cup of bread crumbs. Sprinkle this over the rest of the ingredients in the pan.

Bake at 375 degrees for 20 minutes until the sauce is bubbling.


1 comment:

Sharon McGregor said...

Does it ever sound yummy!