whenever i’m pressed for time to put food on the table my go-to recipe is grace’s tuna casserole. i acquired the recipe back in college when grace and i were living together in irvine. i have used the recipe so much that when i am missing ingredients i know what i can substitute or do without. in my head, the tuna casserole recipe is no longer a recipe but more of a casserole method.
it’s now my go-to formula because i know i always have the ingredients to put together a tuna casserole in my pantry and ‘fridge. it very forgiving and nearly fail-proof (unless maybe you only have half the ingredients). and i usually make 2 casserole dishes from the following ingredients (so divvy everything in a half).
- boil 1 lb. pasta (such as macaroni or shell)
- 4-6 (4 oz) cans of tuna
- add two of three: 1 cup sour cream, 1 cup mayonnaise, or 2 (12 oz) can of cream of mushroom (you can also add all three, but i find it a bit too rich and creamy for my taste.)
- 1 cup chopped celery
- 1 cup chopped tuna
- optional: 1/2 cup mustard (i like dijon), 1 cup shredded cheese
mix everything together and divvy everything into two 9 x 13 casserole dishes.
cover dishes with aluminum foil, bake at 350F for 20-30 minutes. bon appetite!