Cheesy Tuna Casserole

½ lb pasta (penne or shells)

½ small to medium onion, chopped

1 clove garlic, grated

EVOOtuna casserole ingredients

Sea salt, two palmfuls

1 can cream of mushroom soup (10.5 oz) + ½ can milk

1 can peas (15 oz.)

2 cans tuna (5 oz.)

50 drops hot sauce (about 2 tsp.)

¼ tsp nutmeg (two shakes)

½ – 1 c. shredded cheese (cheddar or mozzarella)

  1. Preheat oven to 315 degrees.
  2. Bring a pot of water to boil for the pasta. Add sea salt after it has started to boil and the pasta. Cook to al dente.
  3. While the pasta is boiling, put enough a turn of the pan of EVOO into a skillet. Add the onions and garlic. Sauté on low until the onions are transparent.
  4. Add the soup and the milk. Stir until it thickens (about 3-5 minutes). Add the hot sauce and the nutmeg.
  5. Once it has thickened a bit, add the tuna and the peas. Let it simmer, stirring occasionally, for 5 minutes.
  6. Drain the pasta, return to pot. Add the sauce, stir to coat. Put it in a casserole dish (5X5 to 7X7).
  7. Top with cheese, bake for 10-12 minutes, or until the cheese is melted.

Serves 2-4.

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