Hotdish: Twilight Tuna Casserole

A blend of ziti, tuna, shrimp and cheese

This recipe is a selection from TPT Cooks: Hotdishes & Casseroles, the companion cookbook to the program TPT Cooks: Hotdish!, which aired on Twin Cities Public Television.  

TPT held an open call for recipes for its first cookbook, spotlighting home cooking, specifically hot dishes and casseroles. The response was terrific, and TPT collected dozens of recipes from viewers for the cookbook celebrating every Minnesotan's traditional meal, the hot dish.

Twilight Tuna Casserole
Serves 6-8
Submitted by Diane Sillerud


1 (1 pound) package uncooked ziti
1 1/2 cups cooked deveined shrimp
1 medium onion, chopped
2 tablespoons olive oil
1 cup sliced fresh mushrooms
1 jalapeño pepper, chopped
4 cloves garlic, finely chopped
1 teaspoon fennel seed
ground black pepper to taste
2 (10 1/2 ounce) cans condensed low-sodium cream of mushroom soup
1 soup can half-and-half
1 cup frozen peas
1 (5- to 6-ounce) can tuna, drained
1 cup cubed Monterey Jack, Cheddar or Asiago cheese


  1. Preheat oven to 350º F. Cook ziti in boiling water for 5 minutes (ziti should still be very firm). Drain.
  2. Cut shrimp in half. In large pan, cook onion in olive oil until translucent; add mushrooms and jalapeño pepper. Cook until mushrooms are slightly browned, about 5 minutes. Add garlic and cook for 1 minute. Add fennel seed and pepper.
  3. Stir in soup. Fill one of the soup cans with half and half; add to pan. Stir in cooked ziti, peas, tuna and shrimp. Cook and stir until hot. Turn off heat and stir in cheese.
  4. Pour into large casserole dish. Cover and bake about 45 minutes. Cool, but serve warm.

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