*Tuna Casserole with a Twist

I don't know where you are, readers, but where I am, it is currently drizzly, and has definitely turned cold. It's the kind of weather for cuddling up under soft blankets and sitting in front of roaring fires and drinking hot drinks and wearing fuzzy pajamas with feet on the bottom. And I think (and I think most people agree with this) that that means it's the time of year for cheesy, carby goodness. Something warm and filling that will stick with you and heat you from the inside as you wrap yourself up in a blanket and watch 'Sleepy Hollow'.

One of my comfort foods growing up was tuna casserole. Creamy, salty, cheesy, carby...it's basically the ultimate in wrapping yourself up in warmth and calories. As I've gotten older and made an attempt to be more health conscious, I've tweaked it to be a bit more health savvy as well. I'm not saying this is your ultimate health meal, but when it's Fall and drizzly, it's ok to make some exceptions. :)

*Tuna Casserole with a Twist (*The twist is that I use canned salmon instead of tuna. But feel free to keep the tuna!)

Serves 4, if you're willing to share

Ingredients:
1 box whole wheat pasta, cooked to al dente (I used rigatone, but feel free to use the pasta of your choice)
2 tablespoons of canola oil
1 onion, diced
2 stalks of celery, diced
2 large cloves of garlic, sliced
7 kale leaves, stems removed, washed and sliced into ribbons
3 tablespoons cream of mushroom soup
1 can of pink salmon, mashed in a bowl (or 2-3 cans of tuna, depending on how tuna-y you like your dishes)
Dash of oregano, black pepper and white pepper to taste
3 slices of mozarella cheese

Make your pasta according to box directions. Set aside

In a large skillet (I used my cast iron skillet, but this should work well in any large non-stick pan) heat up the canola oil on medium heat. Once it's hot, throw in your onion and celery (well, you don't need to throw it...you can place it gently. Up to you). Sautee until the onion is soft and translucent. Throw in your garlic slices and sautee for another 30 seconds. Garlic burns pretty quickly, so don't leave this step too long. Add in your sliced kale and stir and cook until slightly wilted. 

Like zis!

Mix the salmon in a bowl until everything is blended and all the bones in the can are pulverized (blecchhhh. This is by far the grossest part, and you can skip this if you use tuna). Add the salmon to the veggie mixture in the pan. Stir in your cream of mushroom soup and spices. (We were out of sage, but that would also probably be wonderful in this dish, and if you have fresh sage, even better, chop it up and throw it in) Stir in the pasta and mix until coated and heated through.

This is perhaps not the neatest dish you will ever make...

Lay the sliced cheese on top of the mixture and let it melt. Stir it around until it's incorporated into the dish. Scoop into bowls and serve.

Let it get melty and amazing!

Hugs and cheesy cheesiness,

Dalia