Saturday, August 24, 2013

Not Your Mama's Tuna Cassie

Sunday supper is something my husband looks forward to all week.  After all, the way to a man's heart really is through the stomach!  The inquisitions about what will be served for Sunday supper usually start while getting ready for work on Monday morning.  They persist during the week until I make the big reveal on Saturday morning.  I like to keep him in suspense.

And just in case I haven't raved enough about this cookbook, there really is no place further one needs to look than Rebecca Lang's Around the Southern Table cookbook to get ideas for what to cook for your Sunday supper.

Unfortunately, we won't be cooking out of it this weekend because the hubs is traveling this week.  I like to cook up a big casserole for Sunday suppers when I know he will be away during the week.  That way I can enjoy it with him on Sunday and come back for more while he is away.  Since the 2 and 5 year old are still pretty particular about what they will eat - this is a perfect way for me to have a few nights off from cooking.

This week's Sunday Supper is the classic Tuna Casserole.  However, this version packs waaaay more flavor than what I remember from childhood (no offense, Mama).  And the kids even like it!  Serve it with a garden salad and some garlic bread and you are ready for the table.

Not Your Mama's Tuna Cassie
(1) 8 ounce can of tuna, drained
8 ounces of elbow macaroni
4 tablespoons butter (I use unsalted)
half a small yellow onion - finely chopped
1 green pepper - finely chopped
2 tablespoons all purpose flour
3/4 salt
1/8 teaspoon pepper
1 cup milk
1/2 cup frozen peas - thawed
1 can cream of mushroom soup
1 1/2 cups shredded cheddar cheese
buttered soft bread crumbs
Cook macaroni according to package directions - drain and rinse
Melt butter in a large saucepan; add onions and bell pepper and sauté over low heat for 3-4 minutes, until tender.  Add flour, salt & pepper; cook, stirring, until smooth and bubbly.  Add milk and mushroom soup and stir over low heat until smooth and thickened.  Add macaroni,  tuna, peas and half of the cheddar cheese - stir to mix.  Pour the mixture into a 2 quart buttered casserole dish; top with remaining cheese then buttered bread crumbs (I use about a cup).  Bake at 350 degrees for 30-40 minute, or until nicely browned.
Serves 4-6
Recipe courtesy of Diana Rattray post on

Gather 'round the table, y'all!  


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