CURRY TUNA NOODLE CASSEROLE
4 ounces brown rice penne (11/2 cups)
1 tablespoon unsalted butter
2 cups diced cremini mushrooms
1 cup diced red bell pepper
1 shallot or onion, finely diced
1/2 cup frozen peas
2 teaspoons curry powder
1 tablespoon fresh thyme (1 teaspoon dry)
2 large eggs
2 (5-ounce cans) white albacore tuna, flaked
11/2 cups shredded white cheddar (5 ounces)
1/2 cup low-fat milk
Juice of half lemon
Grated Parmesan, salt and pepper
Cook pasta according to directions. Drain and set aside. Preheat oven to 375 degrees.
Melt butter in a skillet over medium heat. Add mushroom, bell pepper and shallot or onion. Cook five minutes. Add peas, curry powder, thyme and salt and pepper to taste. Heat until peas are tender, about one minute.
In a large bowl, lightly beat eggs. Stir in pasta, cooked vegetable mixture, tuna, 1 cup cheese and milk and lemon juice.
Divide among six jumbo muffin cups and pack tightly. Top with remaining cheese. Bake until golden on top, about 25 minutes. Cool before unmolding.
This recipe is from “Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees & Delicious Desserts,” by Matt Kadey (Ulysses Press, $15.95). White mushrooms work great in this recipe. Chunk light tuna can substitute for albacore, but gives the dish a fishier taste.