This is not your typical Tuna Casserole, at least not by the standards in my family. Such an easy meal. I serve this with Jalapeno Cheddar Bread and steamed vegetables and honestly it’s a hit every single time.
Yield: This recipe will feed 6-8 people
1 17.6 oz package of Tri Color Farafelle (bow tie pasta))
1 17.6 oz package of Cappelletti (I call these bowl pasta because they look like little bowls)
* I buy Garofalo pasta from Costco, but any pasta will work. Use whatever you prefer.
3 (7oz) cans Albacore Tuna, packed in water (you can use two or three cans of tuna, whatever your preference. We have four growing boys so I pack this dinner with protein!)
2 cups of shredded Colby Jack cheese (use whatever cheese you like)
1 26oz (family size) can cream of mushroom soup
1/2 cup milk
1 cup parmesan cheese
1-2 cups shredded cheese for topping
Preheat oven to 350 degrees. Cook the pasta according to package instructions, drain and return to cooking pot and add the soup, milk and 2 cups of shredded cheese; stir until well combined. Spray a 13×9 inch pan (use a deep lasagna pan if you have one) with nonstick cooking spray and pour in the pasta/soup mixture. Sprinkle on the parmesan cheese and add the remaining shredded cheese to the top. Bake for about 20-25 minutes or until bubbly and cheese is golden brown. Let cool about 10 minutes and serve!