TUNA NOODLE WIGGLE

Tuna Noodle Wiggle image

Provided by Monica Keleher

Categories Fish

Time 40m

Number Of Ingredients 14

1 box pasta, any short pasta will do, this time i used cavatappi
2 can(s) tuna in water do not drain the tuna
1 can(s) cream of mushroom soup
1 can(s) milk (i just use the soup can)
mushrooms, sliced or (to hide them even better diced)
1 onion diced
1 bunch broccoli, or you can use frozen just thaw them
sherry
shredded parmesan cheese
shredded cheddar cheese
ritz crackers crushed
butter
salt and pepper
glove garlic (optional) sometimes i use it sometimes i don't

Steps:

1. Put a large pot of water on to boil. While the water is boiling, get a large saute pan and put in some olive oil and butter and melt. Add the diced onions, cook til translucent. add the garlic. When the water boils add a generous amount of salt and cook the pasta until it is a little under al (it will cook more in the oven.
2. Add the mushrooms and cook a few minutes. Add the sherry and a bit more butter, salt and pepper and let it cook, Do not let the sherry evaporate all the way you want a bit of liquid, you can always add a bit more if needed. Add the broccoli, stir and take off the heat and let cool a bit.
3. In a deep casserole dish, or a large shallow one add the soup, milk, tuna and it's water, salt, pepper, cheese, and the veggies and the drained pasta, combine all the ingredients.
4. Top with the ritz crumbs and more cheese. (you can never have too much cheese) I put small pieces of butter around the top. Place in a 400 degree oven until it is golden on the top and bubbly on the sides.
5. It is super hot so let it sit a few minutes and dig in!