Sunday, September 19, 2010

Creamy Tuna Rotini Stovetop Casserole


Serves 6

3 Cups uncooked Rotini Pasta
2 Cups frozen Mixed Vegetables (California Mix is the best)
1 Tbsp Butter
1 Cup diced Onion
1 tsp minced Garlic
1 Can Condensed Broccoli Soup
3/4 cup packed Shredded (sharp) Cheddar Cheese
1/4 Cup Sour Cream
1/4 grated Parmesan Cheese
1 Tbsp minced fresh Dill or 1 tsp dried
1/2 tsp Mustard Powder
Black Pepper to taste
2 Cans (6 oz each) Chunk Light Tuna, drained. or Boneless, Skinless Salmon, drained

~ Cook Pasta according to package, adding frozen Vegetables to the boiling water for the last 5 minutes of cooking time. Drain and set aside - keep warm.
~ Meanwhile, prepare sauce. In a large, non-stick pot melt Butter. Add Onions and Garlic and cook until Onions are tender (about 5 minutes) Add Soup, Shredded Cheese, Sour Cream, Parmesan Cheese, Dill, Mustard Powder, and Pepper. Cook until sauce is bubbly and Cheese has melted. Remove from heat and stir in Pasta, Vegetables, and Tuna. Serve Hot. (I don't remove from heat for the last step as I find it cools down too fast) 

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