Tuna Melt Casserole
|Medium pasta shells||2 Cup (32 tbs)|
|Shells||2 Cup (32 tbs) (Medium Size)|
|Cream cheese||6 Ounce, softened|
|Canned solid white tuna in water||6 Ounce, drained, flaked (1 can)|
|Scallions||2 , thinly sliced|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Grape tomatoes||1 Cup (16 tbs), cut in half|
|Saltines||2 Ounce, crushed (1/2 sleeve)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
1. Heat oven to 375°F. Butter a 2-quart shallow baking dish.
2. In a large saucepot over high heat, bring 2 quarts of water to boiling. Add salt and the shells. Cook, stirring often, 5 minutes. Transfer 1 cup cooking water to a medium bowl, add cream cheese, and whisk until smooth. Continue cooking shells until al dente, 2 to 3 minutes more. Drain and return to saucepot.
3. Add the cream cheese mixture, tuna, scallions, and pepper. Toss until mixed and transfer to prepared dish. Sprinkle tomato halves on top. Bake until heated through, about 10 minutes. In a medium bowl, mix crushed saltines and cheese. Sprinkle on top of casserole and bake until cheese is melted, 10 minutes longer.