- 1/2 box bite-size pasta (i used spirals. bowties, maccaroni, penne or anything else would be fieene)
- 2 pkgs tuna (you could also use canned tuna, or chicken for that matter. 1 pkg would be fine for this, i just wanted mine to have more tuna in it)
- 1 cup broccoli, chopped to bitesize pieces (substitute peas, edimame or whatever you've got, more or less according to your taste),
- 1/4 cup diced onions (only because i had them on hand, you could peppers instead, or omit them all together. sundried tomatoes would work well too.)
- 1 can cream soup (I used cream of chicken because that's all i had in the cupboard, but cream of mushroom or asparagus would work just as well)
- spices to taste (i used salt, pepper, garlic powder and some italian seasoning, again, because it was easy. You could also throw in something like a few spoonfuls of pesto to really change it up)
- Panko Bread Crumbs (optional, could also use italian breadcrumbs, I just like panko better)
- Shakey Parmesan Cheese (optional, but it's always in my fridge)
- Preheat oven to 400F.
- Cook pasta according to directions so that it comes out al dente.
- Blanche broccoli or any veggies that need to be 'not raw' or were in the freezer. Saute onions or any veggies that could benefit from that.
- Throw your pasta, veggies, onions, and drained tuna all into a big bowl and mix up well. Add can of cream soup and combine well.
- Add your spices to taste, and I mixed in a bunch (maybe 1/8-1/4 cup) of shakey parmesan cheese. Combine well.
- Put into casserole dish/pie pan/whatever, and top with Panko (or panko mixed w/ parmesan!)
- Pop it in the oven for about 30 minutes, keeping your eye on it so the panko turns just golden brown.
Well, that's it! Super easy, basic guidelines to throw together your own pantry tuna casserole - Enjoy~
AND if you make this, i'd love to know what you used and how it turned out!