This is what you make to bring to the new mom or sick friend.
It’s also the ULTIMATE freezer meal.
I have an old work friend who has me to her home for lunch every once in a while. She knows, having worked with me for two years, how much I love pasta. The very first time she had me over, I was pumped to find this cheesy casserole on the table. Naturally, I gobbled up not one but two helpings… and then proceeded to ask her for the recipe.
Until I met My Other Half, I was never a big tuna eater. It wasn’t something we (my sister and I) ate as kids, and for some reason it always turned me off. But My Other Half makes the BEST tuna melts on the planet. I want them every weekend. And they converted me into a tuna-lover.
I also think My Other Half had me for dinner one time when we first began dating and made me Tuna Helper. Which is endearing in itself. It was delicious, by the way.
Anyway, THIS CASSEROLE. I absolutely adore it. And it freezes like a dream. One time, I actually froze it for over a month. It was just as good as if I’ve made it that very day. It’s the perfect thing to bring anywhere. Just last month I brought it to my cousin’s – they had just bought a house and didn’t have time to cook anything from scratch. It was so good!
A tip for freezing casseroles – I typically undercook them by about five minutes. That way, when they thaw and you re-heat them, it’s not over-cooked.
Cook macaroni according to package directions. Drain and rinse with cold water. In big bowl, flake the tuna. Then add the macaroni and green onions. Stir in the sour cream, mayo, mustard, thyme, salt and pepper. Transfer half of this mixture to a greased 9x13 baking dish. Sprinkle with banana peppers and ¾ cup of cheese. Pour the rest of the macaroni mixture over top. Sprinkle with remaining cheese and banana peppers, and then arrange tomato slices over top. Bake at 350 degrees for 30 minutes.