Tuna Corn Casserole

No that isn't a dish full of broken tortilla chips. Actually, those are crushed taco shells. But hiding underneath is where you'll find a creamy delicious treasure I like to call a tuna corn casserole. I happened to be taking stock of what I had in the cupboards and shelves of the pantry and happened to see a couple cans of tuna left. What can I do with tuna that I haven't already done yet?

I don't think I made a casserole with them yet. If I did, it was something different. I can't remember. I had some ears of corn I had gotten from the farmer's market so I figured I'd add that into the mix as well. To top it off I'd make a lovely cheese sauce to mix into it. Yum! I oven roasted the corn and scrapped off the kernels. You can used the canned or frozen corn to save you time. Mixed it with the can of tuna and some chopped shallots.

For the cheese sauce, I used a combination of grated parmesan and some swiss. Cheesy deliciousness. Mixed it all together and topped it of with a layer of crushed taco shells.  Baked it in the oven for 20 minutes. The crushed taco shells got extra crispy while baking giving the dish a nice cunchy texture to the lovely creamy and cheesy sauce.  This is one casserole I'd make again and again.


Serves 2-3

Tuna Corn Casserole

1 6oz can tuna in oil
2-3 c corn kernals - fresh, canned or frozen
1 Tbsp butter
2 Tbsp flour
3/4 c milk
1/2 grated parmesan
1/2 c swiss
salt
pepper
1 shallot chopped
Crushed tortilla chips


Preheat your oven to 350˚F

In a casserole, combine the corn, shallot, and tuna.

On medium to low heat. In a saucepan, melt the butter and add the flour. Combine together to make a roux. When the mixture turns into a douy mass.

Add the milk.  Stir occasionally until milk thickens. Then add the cheese and stir until melted.

Pour the cheese mixture, into the casserole and mix to coat everything. Top With half the crushed tortilla ships and baked for 20 min.

Remove from pven and let it sit for 2 min. Top with the rest of the tortilla chips.