On a night like tonight, when we've been in camp most of the day, I'm looking for something easy, hearty and maybe a little fun too. So here's my latest spin on an old classic.
Tuna casserole cups and pear with chevre on greens
To make simply mix elbow macaroni (cooked al dente) with one can cream of mushroom soup, one can of albacore tuna (drained), lots of peas, salt and pepper. Spoon the creamy mixture into pasta shells (aka cups) and top (some) with cheese and even some crunchy triscuits or chips. Bake at 375 degrees for 30 minutes or until browned.
It's simple comfort food. Paired with a fresh and light salad and you're good to go.