Ultimate Tuna Casserole...Hot Dish at its finest.

Here's just a quick post for a quick recipe. I live in the land of 10,000 casseroles lakes, and it is beautiful. Winter can be harsh, however, so when the weather starts to cool, Minnesota starts to smell like comfort food. Casseroles are called "Hot Dish" here. Trying to spiff them up by adding truffle oil and calling it "Haute Dish" doesn't really work for me. It is what it is....simple, comforting food. The varieties are endless, but most of these hot dishes are filled with carbs, a bit of protein, and a creamy sauce to bind it all together. And they are always topped with something good and crunchy....crushed potato chips (Old Dutch, please), buttered bread crumbs, Tater Tots, and (my favorite) canned French-fried onions.

This recipe came from my sister. For years, I wouldn't even try it. Tuna Casserole? It sounds like school cafeteria food. I was the fool, however, for this is truly a hot, bubbling, dish of comfort food...and it's topped with lots of crunchy canned French-fried onions. Yum.

Ultimate Tuna Casserole
Printable Recipe

• 1 (7 oz) package macaroni, cooked per package directions
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1 (7.06 oz) pouch albacore tuna in water
• 1/2 cup milk
• 1 (9 oz) package creamed spinach, or 1 (12 0z) package spinach soufflé, thawed
• 1 1/2 cups french-fried onions

Preheat oven to 350 ° F.

Spray a 2 quart casserole dish with cooking spray and set aside.

In large bowl, combine macaroni, soup, sour cream, tuna and milk. Add salt and pepper to taste.

Spoon half of macaroni mixture into casserole dish. Spread with creamed spinach, and then top with remaining macaroni.

Cover and bake for 55 minutes or until casserole is bubbling.

Take from oven, remove cover, and top with French-fried onions. Bake for an additional 5 minutes.

If I don't have a package of creamed spinach, I make my own. Remember to set aside extra onions--if you reheat any leftovers, put some fresh onions on the top.

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