2 CANS TUNA
1 CAN TOMATO SAUCE
1 CAN DICED TOMATOES WITH JALAPEÑOS
1 HEAD OF GARLIC (MINCED WITH GARLIC PRESS)
1 CAN CREAM OF MUSHROOM SOUP
1 CAN CORN
HALF A STICK OF BUTTER
2 CUPS FRESHLY GRATED PARMESAN CHEESE
ITALIAN SEASONING
BASIL LEAVES
RED SALT
CARDAMOM MASALA
BLACK PEPPER
COOKED ELBOW NOODLES
Preheat oven to 350 degrees.
In a deep pot, melt 1/4 of a stick of butter and sauté garlic on medium heat 2 to 3 minutes.
Add tomatoe sauce, cream of mushroom soup, can of tomatoes, and corn into the pot.
Slowly stir in half a cup of the parmesan cheese.
Cook on low heat for 20 minutes, stirring constantly. Season to taste. (I did not put exact measurements of the herbs and spices because I did not measure them, I just slowly add them in and taste frequently until i am satisfied.)
Mix both cans of tuna, the rest of the butter, and 1/2 cup of parmesan cheese with the cooked pasta and pour into greased casserole dish. (You don’t have to mix the sauce, as gravity will do its job. Though you can if you feel the noodles aren’t properly coated.)
Pour sauce over the pasta. Cover the top with an even layer of cheese (making sure to cover the top entirely. This should NOT take the entirety of the cheese left. You should have some left over to use as a garnish when serving.)
Cover with foil and cook 20 minutes at 350.
Uncover and cook an additional 10 to 15 minutes. Until cheese is fully melted, If you like your cheese a little crispy/slightly burnt, you can always keep it in a little longer, making sure to keep an eye on it.
Serve hot and enjoy!
P.S. While I realize a whole head of garlic sounds like a lot, it isn’t all that overpowering when paired with all the other ingredients. If you don’t want to use the whole head, half will suffice.
MIND CLUTTER 