Day 53 : Sundried Tomato and Basil Tuna Casserole

What a day!!  I have a house full of sickies today and thus far I am the only one who has been spared it seems.  Keeping my fingers crossed!  Anyway, I obviously did NOT get to the store yet, so it was time to once again raid the cupboards/fridge and see what I could come up with.  I had most of the ingredients to make our regular tuna casserole, but not all of them so I decided to change it up a bit and see how it turned out.  Well, the results were WAY better than I could have anticipated and I will never go back to the old way again lol.  It was good enough that I am going to publish it as another of my own recipes on!  This is comfort food at it’s best and just what I needed today!

That’s one of the great things about cooking…. I love how you can take the same ingredients and vary the amounts or methods to come up with completely different things.  But I also love how you can take a tried and true recipe, change a few things based on what you have laying around, and end up with a whole new twist on a favorite dish!

The tuna for this is a special kind I found at Walmart a while back.  They have a few different flavors and they are very good. I have even used them to make tuna burgers.  It’s called Sensations and is made by Bumble Bee.  You can find it next to the other tuna.

Sundried Tomato and Basil Tuna Casserole

Serves : 4-6                      Time to make : 45 minutes

Ingredients :

  • 1 cup uncooked orzo
  • 1 can cream of mushroom soup
  • 1 (4oz) can mushrooms, drained
  • 1/2 cup reduced fat mayo
  • 3/4 cup reduced fat evaporated milk
  • 1/2 small white onion, chopped
  • 1 T. capers, roughly chopped
  • 2 containers Sensations Sundried Tomato & Basil Tuna Medley (reserve crackers)
  • 1 cup monteray jack cheese, shredded
  • 1 tsp. fresh ground black pepper
  • 1/2 tsp. sea salt (or to taste)
  • 1/4 tsp. lemon pepper
  • 1/4 tsp. cayenne pepper
  • 2 T. butter, melted
  • 1/4 cup shredded parmigiano-reggiano

Directions :

  1. Cook orzo according to package directions.
  2. Meanwhile mix together the soup, mushrooms, mayo, evaporated milk, onion, seasonings, tuna, and monteray jack cheese in a large bowl.  Pour orzo into the bowl and stir until well mixed.
  3. Lightly spray a 9×9 casserole dish with cooking spray and pour mixture into dish.  Spread out evenly.
  4. Using the crackers that came with the tuna crush them up and place in a small bowl.  Add the parmesan cheese to it and mix them together.  Pour melted butter over the mixture and stir together to coat.  Sprinkle your crumb mixture over the top of the casserole.
  5. Bake in a preheated oven at 325 degrees for 25-30 minutes until well heated through.


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