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June 2008 Issue
Easy Breezy Tuna Casserole
by Ronda L. Halpin
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When I get busy, I start thinking about how to make casseroles that will help me save time when I need it. One of my favorite stand-bys is a creamy tuna casserole that boasts tangy red onions, sweet peas and a swirl of curry and cream cheese. Add to that a crunchy topping of crushed potato chips (I like to use the salt and vinegar kind for an extra kick) and you've got a dinner that does you right!

This makes a big batch of tuna casserole and is great for feeding a crowd or making enough for leftovers. I like to make a full batch and save half of it for another night or for lunches during the week. The sauce is easy to make in a food processor and is also great with pasta and other seafood, including crab or shrimp. Of course, it's hard to argue with a classic like tuna casserole and it's quick and easy to put together! Consider trying other veggies to add to the mix, but there's something magical about the combination of peas and red onions in this version.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Easy Breezy Tuna Casserole

  • 1 lb. medium shell pasta, cooked and drained
  • 2 c. frozen peas
  • 1/2 c. chopped red onion
  • 7 oz. drained tuna
  • 1 T. minced garlic
  • 1 T. sweet curry powder
  • 1 tsp. salt
  • 1/4 c. light cream cheese
  • 1/4 c. light sour cream
  • 1/2 c. light yogurt
  • 4 oz. crushed potato chips
Preheat the oven to 350 degrees.

Combine the pasta, peas, onion and tuna in a large bowl. In a small food processor, blend the garlic, curry powder, salt, cream cheese, sour cream and yogurt. Add the sauce mixture to the pasta and toss well to coat. Pour the mixture into a greased 9x13-inch casserole dish and top with crushed potato chips.

Bake for 30 minutes or until warmed through.

  • Yields: 6-8 servings
  • Preparation Time: 45 minutes
 



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