This tuna casserole isn't your usual run-of-the-mill kind with cream of mushroom soup that really lacks in flavor. This is a really creamy and flavorful casserole that is great to double and stock up in the freezer. The addition of tomatoes adds a great flavor that is unexpected and the mayonnaise keeps it really moist.
Creamy Tuna casserole
1 cup mayonnaise
1/4 cup milk
1/2 tsp. garlic powder
(the spices below are my addition to the recipe, but I think it adds a lot of flavor and is necessary)
1 tsp. salt
1/2 tsp. dried dill
1/2 tsp. onion powder
1/4 tsp. black pepper
8 ounces elbow macaroni, cooked and drained (can use other pasta, I used radiatore in the picture)
2 cans (6 oz.) tuna, drained and flaked
1 cup frozen green peas, thawed
1 cup shredded cheddar cheese (about 4 oz.) (I like to use more)
1 can (14-1/2 oz.) chopped tomatoes, drained well (optional) (These are a great addition)
1)Preheat oven to 375°.
2)In large bowl, blend mayonnaise, milk and spices. Stir in cooked pasta, tuna, peas, tomatoes and 1/2 cup cheese. Spoon into 9 X 11 inch baking dish; top with remaining 1/2 cup cheese.
3)Cover with aluminum foil and bake 30 minutes or until heated through and cheese is melted. (I don't bother covering it and it works fine)
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