Tuna pasta bake makes me weak in the knees. Okay let’s call it what it really is, it’s a tuna casserole. Tuna pasta bake just sounds more grown up and fancy schmancy right? I’m not fooling anyone am I? I’ve been forced to make it for lunch or when the husband is out of town because let’s just say he’s nuts and doesn’t have the same level of appreciation for casseroles that I do. Pfft. Whatever, more for me.
I grew up eating a very different version of this, which included a can of cream of you know what soup (gasp). Fear not, there is NO can of anything in this recipe, nor is there any cheese. I almost gasped myself typing that, BUT don’t worry it’s still creamy and delicious. Promise.
Tuna casserole is one of 3 meals that my Dad would make for us growing up, The other two you ask? Goulash and Kielbasa. He could rock those 3 dishes like no one’s business. I loved them and could never get enough. Perhaps that was the start of my love for all things carb.
Now that I’m um wiser, we’ve ditched the can and have replaced it with scratch sauce and fresh goodness. Honestly I use whatever pasta I have in my pantry, today it happened to be Pappardelle. Fun to say, fun to eat. Now, draining tuna is something I’m NOT a fan of so I purchased the tuna in a pouch. It’s pretty much genius in my eyes. If you have a can, drain away. You are the boss of your kitchen. Don’t let anyone tell you otherwise.
I typically top this with Panko bread crumbs which toast up nicely in the oven and give the dish a nice crunch. Today I crushed up Kettle Brand Sea Salt Chips instead. Did you know that Kettle Brand uses only real, all-natural ingredients and is the first potato chip to be verified by the NonGMO project? They are.
This is a sponsored conversation written by me on behalf of Kettle Brand. The opinions and text are all mine.