With a fridge full of too many veggies, consider making a casserole. This tuna casserole is a great dish for combining a plethora of ingredients because the tuna acts as a unifying flavor. Prep time is 10-20 minutes, bake time is 20-30.
To start, obtain the following items – a mixing bowl, mixing spoon, and a 9 ½ x 11″ baking pan (or an equivalent).
Preheat the oven to 350.
12 oz cooked rotini pasta
2 cups tuna salad (as easy as plain tuna with mayo & eggs)
5 slices bread (dried/stale bread works well)
1 cup plain yogurt
1 4 oz container goat or other soft cheese crumbles
1 cup chopped carrots
1 cup chopped celery
1 ear corn kernels
1 cup chopped purple cabbage
1 cup beans
1. Mix the veggies together with a splash of vinegar.
2. Mix in 1 cup of the tuna salad.
3. Using 2-3 slices of bread, break off crouton sized bits and add to the mix.
4. Pour in half the pasta and mix.
5. Pour in the yogurt and mix.
6. Add the remaining tuna salad, pasta, and goat cheese, mix.
7. Add tomato sauce to integrate the ingredients – not too wet.
8. Oil the baking pan on all sides.
9. Use the remaining bread slices to spread crouton sized bits on the bottom of the baking pan.
10. Put spoonfuls of the mix on the bread crumbs in the pan.
11. Once the pan is full, sprinkle the shredded cheese on top.
12. Bake at 350 until the cheese on top begins to brown.