
Tuna Casserole. Don’t roll your eyes. This is not the tuna casserole that nightmares are made of. This is heavenly! It’s a step above the cream-of-whatever soup version of tuna casserole. This is highfalutin (in the very best of ways!) – it’s a breeze to whip up and it couldn’t be tastier! I just pared it with a (very) simple salad with a light vinaigrette, green onion and a wee bit of carrot.

I took a plate to a neighbor and received a note back saying it was the best tuna casserole she’s ever had. High praise! I couldn’t agree with her more!
This Tuna Casserole recipe is from thestayathomechef.com – I love this website. (Be sure to sign up to receive recipe updates!) Click on the recipe link above to print… the only thing that I changed is that I used less butter (half?), omitted garlic, and I only used one can of albacore tuna. Also, the topping, I only needed about half of it. It wasn’t too thick or thin, it was absolute perfection. Giving a beautiful little crunch, I never liked regular bread crumb topping, but this is so different (be sure to use the Panko breadcrumbs for the topping) – I made it one day, and then we were out all day the next day and were starving when we arrived home. I put the lasagna pan into the oven straight from the refrigerator (BEFORE I turned the oven on to preheat) – I tented foil over the top so that the topping would remain crunchy but not get burnt. Perfection the next day as well… that’s my opinion, go see for yourself!
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Catch you back here tomorrow!