Of all recipes, my boys think of this as one of their favorites. Even my mother-in-law who hates Tuna casserole, thinks this recipe is a keeper.
Ingredients:
1 box farfalle pasta
4 tablespoons butter
1 medium onion diced
1 small clove garlic, minced
1 cup milk
1 can Cream of Mushroom soup
1 can Cream of Celery soup
1 1/2 cup cheddar cheese
1/2 cups grated Parmesan cheese, divided
1/8 teaspoon pepper
4 cans (approx. 5 ounces each) tuna, drained and flaked
salt, to taste
Preparation:
Heat oven to 350°. Grease a 2 1/2-quart baking dish.
Cook pasta in boiling salted water following package directions; transfer to a colander to drain. Rinse with hot water and set aside.
In a medium saucepan, melt butter over medium-low heat. Cook onions and garlic for about 1 minute. Add the milk and cream soups, stirring, until thickened. Add 1/4 cup of the Parmesan cheese, all the cheddar cheese, pepper, and salt. Stir in the tuna. Mix in the bowtie pasta and stir until blended well.
Transfer to the prepared baking dish and sprinkle the remaining 1/4 cup of cheese over the top. Bake for 45 minutes, or until browned and bubbly.
Serves 4 to 6. Serve with peas and garlic bread.