Tuna Casserole w/o the dish
So I made this with a pie pan cause I don’t own a casserole dish yet I really wanted to make a tuna casserole. I had all the basic ingredients and threw in a bit of my own flavors, but it can totally be adjusted accordingly. It bakes in less time, so be careful of any dried pasta near the edges and top.
Ingredients
Half a pack of Fusilli (I used mini fusilli pasta because the rotini would’ve been too big)
One can of tuna (in water)
3-4 cheese sticks (or choice of shredded cheese)
3 cloves of garlic (optional)
1/4 tsp of black pepper and/or white pepper
1/3 tsp of Ponzu
Olive oil or light butter
How-to
1. Preheat oven to 350 F
2. Chop up cheese and garlic into thin pieces.
3. Boil pasta in water with added salt. Strain and rinse. Mix in garlic with a bit of the oil.
4. Open the can of tuna and drain out water. Shred in a bowl, mix in Ponzu and pepper.
5. Line pie pan (or any other flat oven-safe pan) with half the oil/butter
6. Mix pasta, cheese, and tuna in separate bowl OR in the pie pan (if you want to save having to wash another bowl)
7. Place pan in oven and bake for 20 minutes.
8. Take out and cool for a few minutes. Enjoy!
