|Cheesy Tuna Casserole|
Nothing fills me with more satisfaction than making one meal we can all enjoy, especially if it's crammed full of vegetables. Veggies are still the last holdout for Honey Bear and I know it will come eventually, but if I can help foster that love by smothering them in cheese and butter, I'll do it.
Here's a grown up version of Tuna Casserole that is delicious, adaptable and is a great way to use up pantry/fridge items. We had some leftover Boursin kicking around the fridge and without crackers, it was wasting away.
|Your "Dolled Up" Ingredients|
Dolled Up Tuna Casserole
Adapted from this recipe: Boursin Mac and Cheese at Kitchen of Friends blog.
1-300 gram box of whole wheat rotini
2 cans light tuna
2 tbsp butter
2 tbsp Speerville flour
2 cups milk
2 tbsp grainy mustard
salt and pepper to taste
1 package of Boursin cheese (I used garlic and chives)
1 cup mozarella
Diced up veggies, like parboiled green beans or carrots, onions, red peppers, peas.
1/2 cup parmasan cheese for topping
1. Boil pasta in a big pot, about 2 minutes less than the recommended time on the box. Drain pasta and keep pot tucked aside for mixing.
2. In a medium saucepan, melt butter over medium-low heat. Add flour and whisk together until smooth, continue cooking for another minute or so. Very slowly and whisking constantly, add milk and bring to a slow boil over medium-low heat, about 4 minutes. Random tip: At this point, I like to switch from whisk to a wooden spoon, but whisk is perfect at ensuring no lumps in your sauce. When thickened, add in Boursin and mozarella, mustard, salt and pepper and any additional herbs and seasoning (like hot pepper flakes, thyme/lemon thyme, dill, etc).
3. In your large pasta pot, add pasta back in with your vegetables and pour your sauce overtop, stir to mix and then pour into a large casserole dish.
4. Sprinkle parmasan on top and bake at 350 degrees for 45 minutes, or until piping hot. Enjoy!
|We were definitely "Hungrrrrry" for Dinner!|