Tuna Hot Dish: Easy Comfort Food

While elbow macaroni stands as the hotdish noodle champ, they aren't the only pasta out there. Be daring and use multi-colored (and vegetable-containing) pastas or wild shapes.

Cook your chosen pasta according to the package directions. You'll need about 10 ounces of dry pasta, depending on the size and shape, for a large pot that will generously feed six (or four with plenty of leftovers for lunch the next day).

When your pasta has nearly finished cooking, toss in a cup of the vegetables of your choice. I keep an assortment of mixed vegetables in my freezer for busy nights, which offers variety and extra color.

Peas are a staple in tuna hot dish but don't limit yourself. Experiment with various vegetables to see what flavors you prefer. Try broccoli, chopped small, and bell peppers for a little crunch.

Let the vegetables cook for a few seconds then drain the water. Leave everything in the colander while you create the fabulous sauce. The hot pasta will steam the vegetables without cooking out their color and wholesomeness.

You can spend an hour picking out cream soups on which to base your sauce. Choose soups that are low in fat. Cream of mushroom soup offers a classic base and can be found in nearly fat-free varieties.

Once you've drained the pasta and vegetables, reduce the heat on your burner to medium and start assembling the sauce.

You'll need two standard 10 3/4-ounce cans of the condensed version for this recipe. Mix one can cream of mushroom with a can of cream of celery or asparagus. These change the flavor of your tuna hot dish very little but add more veggies and a bit different texture.

Use a scraper to get all of the soup out of the cans and into the pot. Fill one of the empty cans about two thirds of the way with skim milk, stir it around, then mix that into the soup.

Now that the basics are assembled, it's time to create. Parsley and celery leaves will add some depth of flavor, along with a couple of twists from your pepper mill. Add a pinch of dill and any other herbs that smell good just then. I toss in a pinch of celery salt, as well.

Add half a cup of low fat or fat free sour cream and three ounces of shredded cheese. Co-Jack or mild cheddar work well for this, as does plain "American" cheese or (the horror!) Velveeta.

Mix these well and heat thoroughly. While the sauce warms, open a 12-ounce can of tuna in water. Drain the tuna over the pasta and vegetables then add it to your sauce.

When your sauce begins to bubble, reduce the heat to low and let the flavors meld for five minutes. Stir often to avoid scorching it. Once everything is well-blended, take a taste and adjust for salt and pepper needs.

When the sauce is ready, add the noodles and vegetables into the pot. Stir the hot dish well and cover your pot. Let it set for another 5 minutes, and dish it up. Stick a sprig of parsley on top for garnish, if you're feeling fancy. Then, enjoy!