I don't know why but I had a HUGE craving for a tuna casserole, but something with pickles. I tried to look around but the only thing I was able to find was cold pasta salads. Several ideas/searches and combo ideas later I got there and it was DELISH. Only quick pics since I wasn't sure about it but I will definitely be making it again!16 oz rotini, cooked just slightly underdone (about 2-3 mins under package directions)
1/4 cup butter
1/4 cup flour
1 cup half and half
1 cup milk (2% or higher for best results)
4 oz extra sharp cheddar cheese, shredded
4 oz monterey jack cheese, shredded
1 tsp Sriracha (more or less to taste)
salt and pepper to taste
1/2 medium sweet onion, chopped fine
1 1/2 cups chopped dill pickles
2-5 oz cans water packed tuna, drained well
Lay's Dill Pickle chips (1-2 cups crushed, to taste)
more cheddar and monterey jack to taste
Cook noodles to just underdone (they will soften further on baking so if you don't want them mushy don't over cook!) Drain and set aside
Melt butter over medium heat, add onion and cook JUST until fragrant. Add flour to create a roux, cook 1 minute.
Add milk and half and half. Heat and stir until thickened.
Remove from heat and add cheeses, stir until melted.
Add chopped pickles, drained tuna sriracha, salt and pepper and mix well
In a 9 x 13 pan sprayed with cooking spray combine the cooked pasta and the sauce, gently toss together until the pasta is coated evenly.
Cover with foil and bake in a 375 degree oven for 45 minutes.
Uncover and top with chips and cheese, bake (uncovered) 10- 15 minutes more until hot and bubbly!This dish is good hot OR cold, my husband took some left overs to work today and said he loved it cold.
