Southwestern Tuna Casserole
Chef to the Rescue - Featuring Cat Cora
(sorry Cat, I can't find the link on the website)
1 tbsp canola oil
1 medium onion, chopped
1/2 cup chopped celery
1 1/2 cups thawed corn kernals
1 (10.5 oz) can reduced-fat cream of mushroom soup
1 cup salsa
1 tsp chili powder
1 (6 oz) can tuna packed in water, drained and flaked
2 1/2 cups rotini (or whatever noodle you like), cooked according to package directions
1 cup shredded Cheddar cheese
Preheat oven to 350
Coat a two quart casserole with cooking spray
Over medium-high heat, heat oil in a large skillet. Cook onion and celery until softened, three minutes or so. Add corn and cook two more minutes. Stir in the soup, salsa and chili powder until incorporated.
Add the tuna and pasta, stirring enough to coat. Pour into the casserole dish and sprinkle with the cheddar cheese.
Bake for about 25 minutes.
Also, I want to share with you one of the many challenges I face, which is mainly brought about by my laziness and also by the fact that my house is also home to two big hairy dogs. When we found out about the baby, we moved our computer desk into the guest bedroom. It's a little tight in there, but it works. Now Gracie has somewhere to lay while I'm playing on the computer.
It just happens to be on top of the clean laundry waiting patiently on the guest bed to be put away. The dog has no shame, and I am obviously an enabler. Sorry honey, for the dog hair in your clean socks.
*This post was written to the beats of N.E.R.D.'s In Search Of... (cause I'm the sh!t)