The other day, making my way through the supermarket parking lot, I spied a forgotten box of organic shells & cheese in an abandoned shopping cart. The hungry second grader in me said “finders keepers!” and home the box of easy mac came.
But, me being me, simple package directions would not provide a satisfying enough main course, so I dressed it up a bit with a can of olive-oil packed tuna, Boursin cheese, some frozen peas and pearl onions, and a crisp topping of parmesan bread crumbs. Now, we have a comfy, filling dinner.
Tuna Noodle Casserole
1 box organic shells & cheese (including the cheese powder packet)
1/4 cup milk
1/2 container Boursin Garlic & Herbs cheese
1 can olive oil-packed tuna, drained and flaked
1 cup frozen peas and pearl onions
1 cup parmesan bread crumbs (recipe follows)
1. Heat oven to 375º
2. Bring a large pot of salty water to a boil and cook the noodles to just under done. Should have a little stiffness still in the center when you bite into one.
3. Drain and return to the pot. Add the cheese powder packet, milk, Boursin, tuna, and peas and onions. Stir to combine evenly.
4. Pour mix into a 8″ x 8″ glass baking dish and evenly cover with bread crumbs.
5. Bake until golden and bubbly, about 15 minutes.
Parmesan Bread Crumbs
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
2 T butter, melted
2 T fresh thyme leaves
a big pinch of salt
Combine all the ingredients in a mixing bowl and stir until evenly combined.