On our weekly grocery shopping trip we found a great deal on a very large tub of rainbow cherry tomatoes. Since they don’t last any longer than a week, I started thinking about how I could use them. Today is a cool day and seemed like a good day to make tuna noodle casserole. Normally I don’t do to much playing with it because my wife likes it the way I have been making it for years. It’s really simple, sauteed celery and onion mixed in and top with cheese. Today I just had to play a little, just for the fun of it. The rainbow cherry tomatoes were the start but figured I might as well add other things too. Still really simple to make and made a really good supper. Sometimes it’s a good idea to change up things you make all the time. Like most people there are meals I make that I always make the same way. Number of reasons for that, family likes it one way, feeling lazy and it’s easier to make it without changing it, or it is just a habit you get into. What ever the reasons are sometimes you just need to add a change. These little changes just worked, and we both enjoyed it.
6 cups of macaroni that has been cooked for 5 minutes and rinsed under cold water until cool
2 cans drained solid white tuna
1/2 onion diced
1 rib celery chopped
4 green onions chopped
3 cloves garlic minced
15 rainbow cherry tomatoes, small ones cut in half, large ones in thirds
2 cups grated old cheddar cheese
1 can mushroom soup
2 tablespoons water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons butter
Preheat a frying pan on medium heat with the butter, saute the onion, celery, garlic, and salt and pepper for about 4 minutes until celery and onions are just about cooked. Remove from heat to cool and add the green onions to the pan. In a mixing bowl add mushroom soup, water, and Worcestershire sauce and mix very well. When the celery and onions are cool mix them in, then mix the macaroni in. Fold the tomatoes in and then break the tuna into pieces and fold it in gently. Put half of it in a greased casserole dish and top with 1 cup of cheese, then add the rest and top with the remaining cheese. Bake in a preheated 350 oven for 50 minutes, rest for 10 minutes before serving.