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!
Catch you back here tomorrow!