Dinner for One: Stovetop Tuna Noodle Casserole

I have a confession. I would occasionally purchase and make Tuna Helper the first few years I lived on my own. I know, what was I thinking? Well, I had lots of canned tuna and knew only one recipe: tuna salad sandwiches. Just a couple months after I left home a package containing 40 cans of tuna went on sale. My father and sister bought me one of these packages and shipped it to me all the way in Oregon. And, Zachary gets mad at me sometimes for my lack of common sense...

I still only know how to make one tuna dish: tuna salad sandwiches. Every once in awhile, I get really crazy and make a tuna melt. I am on a quest to find more uses for canned tuna since this is a staple in my pantry. Of course, tuna noodle casserole was the first dish that came to mind. I wondered what a homemade version would taste like. Turns out, homemade tuna noodle casserole is rather tasty. Here is what makes my Stovetop Tuna Noodle Casserole so tasty:

• Lots of vegetables. I kept things pretty simple but there is lots of room for creativity in this area.
• Sour cream provided a mild tang and a feeling of richness.
• Dijon mustard is packed with flavor. Two teaspoons adds a hint of flavor without being the star.
• Using only 1 can of tuna provides plenty of protein without making the home smell like cooking tuna.
• Do not forget the cayenne! I added enough cayenne to feel but not make the dish spicy.

I did not provide the traditional crunchy or cheesy topping. If you would like this, I would suggest after you have gently mixed everything together in the pan, carefully pour the pasta mixture into a casserole dish and sprinkle with either toasted bread crumbs or cheese of your choice. Place under the broiler until golden or bubbly. Enjoy!

Stovetop Tuna Noodle Casserole, serves 2

1 1/2 cups rotelle pasta
1 5 oz. can chunk light tuna, drained
1-2 tablespoons olive oil
1 small onion (or 1/2 large onion), diced
1 cup sliced mushrooms
3-4 cloves garlic, minced
1 carrot, diced finely
1 stalk celery, diced finely
1 cup sour cream
1/2 cup milk or 1/2-and-1/2
2 teaspoons Dijon mustard
freshly ground black pepper and salt
cayenne pepper to taste

1. Prepare pasta according to package directions. Under-cook by one minute. When finished cooking, drain, and set aside.
2. In a separate bowl, combine sour cream, milk or 1/2-and-1/2, and Dijon mustard. Set aside.
3. Meanwhile, heat olive oil over medium-low in a large high-sided skillet. Add onion and mushrooms; season liberally with salt and pepper. Cook until onions are soft and translucent, about 10 minutes; stirring occasionally.
4. Add garlic, carrot, and celery; stirring occasionally. Cook until vegetables are tender, about 5 minutes.
5. Turn heat down to low and add sour cream mixture, tuna, and pasta. Gently mix and season liberally with salt, pepper, and cayenne pepper to taste.Allow everything to warm through then serve.