I read a reference to tuna casserole somewhere recently and just instantly had a yen for the dish that had to be satisfied.
I had nearly everything I needed in the cupboard, so easily threw it together. A half box of penne, tuna, home made dried bread crumbs (I mixed the crumbs with a little olive oil and s&p), and a white sauce, since I didn’t have the traditional cream of mushroom or celery soup on hand. I did have some leftover ricotta (from the pizza in my previous post) and crème fraiche begging to be used up, so I added those to the white sauce and that was it!
Bake until bubbly and enjoy with salad. The leftovers made great work lunches, too. Sometimes I just have to have a retro classic!
NJ SPICE 