One important keypoint in cooking is the mise en place, making sure that all the necessary ingredients and equipments are available. Last year, I attempted to make a seafood pasta casserole, and it ended to be a simple pasta casserole with vegetables as I thought I had some canned crab meat and tuna. This time, I made the casserole better and tastier with cheese gratin.
Preparation Time: 5 mins
Cooking + Baking Time: 25 mins
2 cans cream of mushroom soup
1 1/2 cup whole milk
2 cups frozen vegetables (peas, corn, green beans)
2 cans tuna
bread crumbs mixed with melted butter
1. Cook pasta in salted boiling water, 2 mins less as package directed.
2. Preheat oven to 425F.
3. Meanwhile, in a saucepan, add cream of mushroom soup and milk until mixture is smooth over low heat, about 5 minutes.
5. In a 13'' x 9'' baking pan, mix pasta with the cream texture. Top with buttered bread crumbs and cover with mozzarella cheese.
6. Bake for 15 mins until it reaches a gratin.