Did you ever go to your cupboard intending to make one dish, only to find you didn't have all the ingredients you needed? That was me yesterday. I had the pasta happily boiling on the stove, the cans of tuna ready to go in, the frozen peas waiting to cook, but when I looked in the cupboard for the cream of mushroom soup to combine it all, the cupboard was bare!
Have no fear, the fridge yielded cheddar cheese and half 'n' half, so all was well with the world, and my Cheesy Tuna Casserole was born. Hope you enjoy it as much as we did!
Cheesy Tuna Casserole
Cook your pasta and drain (I used about half a box of Barilla's Fusilli). In same pot, add about 1 cup (more if you use more pasta) half 'n' half and about 1-2 cups of shredded cheddar cheese (I used about 1/4 of a 2 lb bag of shredded cheese), stirring until melted. Drain two cans of tuna and add to cheese mixture. Mix pasta into cheese mixture. (You can add peas if you want, we had them on the side and they were scrumptious!)