This is a classic dish that everyone seems to love and have a version of their own. We took Matt's family recipe and tweaked it a bit to keep it interesting. We added Dijon mustard and jalapenos to the regular recipe and it added a creaminess and a zing, if that makes any sense! The flavours compliment each other very well, so don't be afraid to try the unconventional combination.
Ingredients
serves 4-6
500 g elbow pasta (or pasta ends like we did!)
3 cups of shredded mozzarella
1 cup shredded cheddar
1 tbsp Dijon mustard
1 tbsp medium curry powder
3 jalapenos, minced
8 shakes Worcestershire sauce
4 shakes Tabasco sauce
4 cans tuna, drained
2 cans cream of chicken soup
1/2 cup bread crumbs
Instructions
1. Pre-heat oven to 350 F.
2. Prepare your ingredients: grate cheese and mix the two kinds together, mince jalapenos,drain tuna, and cook your pasta 3 minutes less than al dente.
3. In a huge mixing bowl, add the cooked pasta, 3 cups of mixed cheese, mustard, jalapenos, Worcestershire sauce, Tabasco sauce, tuna, chicken soup and curry powder. Mix well.
4. In a greased casserole dish, spread out the mixture. Top with bread crumbs and remaining 1 cup of cheese.
5. Bake for 30-40 minutes or until the top is crispy and the cheese bubbly.
6. Eat with a green salad to balance the delicious out.
No comments:
Post a Comment