Some of the best supper recipes come from plain pantry staples and a little faith that simple things can turn into something mighty comforting. This baked tuna shells casserole is the kind of thrifty Midwestern dish that stretches a few shelf-stable ingredients into a hot, creamy, filling meal, and using the tuna undrained along with dry pasta right in the baking dish keeps both the work and the cleanup blessedly light.
Serve these tuna shells with buttered green beans, peas, a simple cucumber salad, or sliced tomatoes when the garden is giving. A basket of warm bread or toast is especially nice for catching the creamy sauce, and if you want to round it out for company, a crisp apple slaw or a little dish of pickles gives a bright contrast to the rich casserole.
5-Ingredient Oven Baked Tuna Shells
Servings: 6
Ingredients
2 cans tuna in water, undrained
12 ounces medium pasta shells, dry and uncooked
2 cans condensed cream of mushroom soup
2 1/2 cups water
2 cups shredded cheddar cheese, divided
Directions
1. Preheat the oven to 400°F and lightly grease a 9x13-inch oven-safe casserole dish.
2. Add the dry pasta shells to the casserole dish. Spoon in the undrained tuna, breaking it up a little with a fork so it spreads over the pasta.
3. In a medium bowl, stir together the condensed cream of mushroom soup and water until smooth. Pour the mixture evenly over the pasta and tuna, then gently press the shells down so most of them are covered in liquid.
4. Sprinkle 1 1/2 cups of the shredded cheddar over the top. Cover the dish tightly with foil and bake for 35 minutes.
5. Remove the foil, stir well, and check that the pasta is nearly tender. Sprinkle on the remaining 1/2 cup cheese and return the dish to the oven, uncovered, for 10 to 15 minutes more, until the shells are tender and the top is hot and lightly golden.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce thickens up nicely and the shells can hold onto all that creamy goodness.
Variations & Tips
Add a vegetable: Stir in 1 cup of frozen peas or mixed vegetables before baking if you want to stretch the casserole a little further and add color. There is no need to thaw them first.
Swap the soup: Cream of celery or cream of chicken soup can be used in place of cream of mushroom if that is what you have in the pantry. Each gives the dish a slightly different old-fashioned casserole flavor.
Use a different cheese: Colby, Monterey Jack, or a cheddar blend all melt beautifully here. If you like a stronger baked top, save a little extra cheese for the final few minutes in the oven.
Watch the liquid level: Since different pasta brands can soak up more or less moisture, check the casserole when you remove the foil. If it looks dry before the shells are tender, add a splash of hot water, cover again, and continue baking a bit longer.
Make it more seasoned: A pinch of black pepper, onion powder, garlic powder, or a spoonful of chopped parsley can be added without changing the spirit of this easy five-ingredient supper. It is a fine way to dress it up while still keeping the recipe wonderfully simple.