Comfort food is a surefire way to entertain. It’s delicious and easy to make, and your guests won’t leave the table hungry. Invite friends over for a dinner get-together or cook for your roommates. And don’t worry about leftovers: this dish stays good in the fridge for days and reheating it is a breeze.

Tuna Noodle CasseroleServes: 6Time: 45 minutesIngredients:1/2 pound dry pasta (I use farfalle, but egg noodles work well, too)1 tbsp. cooking oil1 medium onion, diced1/2 cup sliced mushrooms2 tbsp. butter2 tbsp. flour1 tsp. salt1 cup milk1 cup shredded cheddar cheese1 6-ounce can tuna, drained1 15-ounce can peas, drained cup bread crumbs (optional)

1. Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray.

2. Bring a pot of water to boil. Cook pasta until al dente (about 8 minutes). Drain well.

3. Heat the oil in a medium skillet. Add onion and mushrooms; saut until onion is translucent. Remove from heat and set aside.

4. In a medium saucepan, melt butter and stir in flour and salt until combined evenly; add milk and whisk over medium heat until the mixture thickens. Add cheese; whisk until cheese melts. Remove from heat.

5. Stir in tuna, peas, onions, mushrooms and pasta. Mix until everything is well-coated in the sauce. Spread evenly in the casserole dish. Sprinkle bread crumbs over top (optional).6. Bake for 30 minutes, until top of casserole is slightly browned and crispy. Let cool for 5 minutes before serving.

Published on October 3, 2006 at 12:00 pm