Traditional Tuna Casserole
Traditional tuna casserole is a pantry dish built from cans, dry macaroni and a few slices of cheese. It has been name-checked by Garrison Keillor on A Prairie Home Companion, which tells you how firmly it sits in the American Midwest kitchen. This version gives you two routes, a slow bake or a quick skillet simmer, so you can match it to the evening you have.
Instructions
Heat the oven to somewhere between 350 and 400°F (180 to 200°C). Put everything except the cheese slices into a large casserole dish and mix well.
Bake for 1 hour, stirring 2 or 3 times along the way. The casserole is ready when the macaroni is tender.
Lay the cheese slices over the top and return the dish to the oven for 5 minutes, until the cheese has melted.
For a stovetop version, put everything except the cheese slices into a large skillet with 1 to 1½ cups (240 to 360 ml) of hot water. Bring it to a boil, then simmer for 15 minutes, stirring often.
Lay the cheese on top and let it melt before you serve. A teaspoon or two of Texas Pete hot sauce stirred in suits it well, and chopped chicken or turkey can stand in for the tuna.
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