Tuna Casserole

This dish reminds me of when I first lived in London with my roommates E and N. Being poor students, we devised quite a few economical dishes to make for dinner and this was one of our favorites. I've tweaked it a bit since I had a few things in the fridge that needed using and so it's slightly more elegant than the old school version, but still just as comforting. Though I may secretly miss the crispy top layer of crushed potato chips that we used to use...

Tuna Casserole

Ingredients

2 cans of tuna in water
2 cans of cream of mushroom soup
4 carrots, diced
4 stalks of celery, diced
1 large onion, diced
2 chillies, deseeded and diced
1 bunch of parsley, minced
500g fusilli pasta (or any other short pasta that would hold sauce well)
1 cup of breadcrumbs

Method

1. Bring large pot of salted water to boil. Add pasta and cook for 7 minutes. Drain and set aside.
2. Preheat oven to 180 C / 350 F.
3. Put onions, carrots, celery and chillies into a large pan and saute over medium heat until vegetables are tender. Add cream of mushroom soup and stir to combine. Drain water from cans of tuna, add tuna to the pan and stir to combine. Add parsley and stir to combine.
4. Add pasta to tuna sauce and mix well. Pour pasta and sauce into a baking pan (I used one 9" x 9" and one 6" x 12" pan). Sprinkle breadcrumbs over casseroles. Place in oven and bake for 30 minutes until breadcrumbs are golden brown on top.