Breaking up and Comfort food 101…..

Hi friends..We are all friends here right???

Let’s talk about break ups.  Going through one recently I am sure there is one thing that we all can agree on…..THEY SUCK…lol.  But, as my wise friend Mishelle Leblanc once stated “All relationships are a gamble… Sometimes you win the jackpot…..Other times…Well… Not so much”

I guess you have to know when to hold em’ ….Know when to FOOOOOLD em’…Know when to walk away…EVERYBODY NOW….Know when to run……. Oh wait, that’s the Gambler…But you can see where I am going with this.    As a result I am on a HUGE comfort food/Carb kick and have revamped one of my fav cult classics TUNA CASSEROLE.  So chocked full of mushrooms, cheese and sun dried tomatoes my mouth is watering just typing out this blog post.

So what are we waiting for?!?… Let’s GET DOWN TO BUSINESS!!!!!!



  • 3/4 bag of pasta shells (I used Gluten free Rizopia Rice pasta)
  • 1 can of sliced mushrooms
  • 1 can baby peas
  • 1 can tuna  (I used sun dried tomato tuna in olive oil)
  • 1 chopped onion
  • 1 chopped yellow or red pepper
  • 2 teaspoons italian seasoning
  • 1/2 teaspoon crushed red pepper flakes or more if you like it HOT!
  • 1 pinch of salt
  • 1 teaspoon chopped garlic in oil
  • 1 tablespoon olive oil
  • 3/4 small container of julienned sun dried tomatoes
  • 2 cans or small boxes condensed gluten free mushroom soup
  • 1 cup shredded Monterey Jack cheese
  • 1 1/2 cups shredded Cheddar

Look @ that chicken photo bombing the pic again!!


Preheat the oven to 350 degrees fahrenheit.  Lightly grease an 8.5 x 11 glass baking pan and set a side.

Mix both cheeses together in a small bowl and set aside.

In a large pot bring roughly 16 cups of water and a pinch of salt to a boil.  Add pasta and cook uncovered, stirring occasionally about 7-9 minutes until al dente. Drain pasta and place back in covered pot off heat source.  Toss with tuna ( do not drain) and set aside

Place the olive oil in a large frying pan and turn heat to medium high.  Place the chopped garlic, onion and red pepper in the pan and cook until onion and pepper are soft roughly 5-7 min.


Turn heat down to low and add mushrooms, peas, sun dried tomatoes, mushroom soup, 1 teaspoon italian seasoning and crushed red pepper flakes . Stir until heated throughout.   Pour sauce over pasta in pot and mix throughly.

Place half the pasta in one layer on bottom of baking pan and sprinkle with half of the cheese.  Place the rest of the pasta on top and sprinkle with remaining cheese and 1 teaspoon of italian seasoning.

Bake in preheated oven for 30 minutes.


Sweet baby Jesus look at all that cheese!!!!!! Brings a tear to my eye ;0)

Let’s raise our glasses…I propose a toast to cheese (really who does not like cheese?!? and if there are people like that out there do they also not like puppies and sunshine??) and exciting and new beginnings.

As Always, a BIG Thank you for taking time out of your busy day to stop by and HAPPY EATING!!

Julia xoxoxooxoxo


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