Tuna in a Square

Caserole Tuna pasta?.. Easy? Why not?!..



Ingredients:
3 cups rotini pasta (any short pasta will work like elbow macaroni) cooked, ala dente, drained
1 can cream mushroom soup
½ cup milk
3 tbsp mayo
2 tbsp mustard
1 can tuna in water
2 cups of sliced white button mushroom
1 egg
salt and pepper to taste

Crumbly Top:
1 cup of Panko flour (or dry breadcrumb will do)
1 tbsp melted butter
2 tsp Italian seasoning
¼ tsp salt
¼ tsp pepper

1. In one giant bowl (some exaggerations, eh??), mix can mushroom, milk, mayo, mustard, tuna, egg and mushroom. Don`t be afraid to have the fish crumbled apart, thats actually what we want to do. Add in the cooked pasta. Mix in together. Set aside.
2. In one less giant bowl, mix together all the crumbly top ingredients.
3. Get your 8­`` casserole out. Put in the fish mix from the giant bowl. Make sure you spread it evenly.
4. Sprinkle the Crumbly top evenly over the fish mix.
5. Bake in the oven for 25-30 minutes at 400F.

Note: If you use Panko flour, it will not turn into golden much after 25minutes, so do not worry if it still look a bit pale, the inside will actually be cooked enough.
Set aside before you serve it. It takes a bit of time after baking for the sauce to thicken and firm up. I found it even better for the next day left over.
The best is to serve it with pickles!! I took banana chilly pickles and bread& butter cucumber pickles.

happy cooking!!