Monday, October 11, 2010

Tuna and Penne Casserole with Smoked Cheddar Cheese

Fall is in the air; Casserole Time in South Texas!    Keith gives a big thumbs up and declares this recipe to be a keeper.


1 box Dreamfield's penne pasta (cook as directed and drain)
2 cans Tuna (packed in olive oil) drained
1 can cream of mushroom soup mixed with 1/2 cup of milk (I use pacific organic soup)
1 cup frozen petite peas (thawed)
3 green onions (chopped)
handful of fresh chopped dill
1 roasted bell pepper (chopped)
2 cups greek yoghurt (do not use fat free)
1 cup smoked cheddar cheese (shredded)
sea salt and black pepper to taste

Mix the  noodles with tuna, mushroom soup, onions, peas, dill, and bell pepper together in a casserole dish.  Spread the yoghurt on top like icing a cake and top with the shredded cheese.  Cook in a 350 degree oven for 45 minutes or until the cheese is brown and bubbly.

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