Another recipe that oozes with simplicity, this one has become a winter favorite for me. Tuna Helper has always been a staple in my mother's cooking repertoire. While not many people like an overwhelming taste of tuna, I am one who absolutely loves fish ... which is likely why I've become so fond of this casserole. A quick prep can be done before work and the dish can simply be stored in the fridge and pulled out and popped in the oven when you return. It's so easy, even the men of the household could handle the cooking aspect of this recipe. Fix some vegetables to go along with it and dinner is served. It's also a great way to get rid of leftover pasta.
3 cups elbow macaroni (or pasta of your choice)
2 - 5 ounce cans tuna, drained - reserve juice
1 - 8 ounce can tomato sauce
4 ounces cream cheese
1 small onion, diced
1/4 tsp. salt
1/2 tsp. oregano
1 tsp. pepper
3 Tbsp. flour
Preheat oven to 350º. Cook elbow macaroni as directed on package. Drain pasta. In a large bowl, combine tuna, tomato sauce, cream cheese, onion, salt and oregano. Add pasta to mixture, stirring until evenly mixed. Transfer mixture to greased casserole dish. In a small bowl, combine reserved tuna juice, pepper and flour until smooth. You may have to add water or milk for consistency, depending on the amount of tuna juice reserved. Pour over casserole. Cover and bake for 20-30 minutes.