Serves: 4
Total Calories: 871

8 ounces uncooked elbow macaroni
butter for coating bread bowl
1/4 cup butter
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons all purpose flour
3/4 teaspoon salt
1/8 teaspoon black pepper
1 cup milk
1 cup condensed cream of mushroom soup (without liquid added)
1 (7-ounce) can tuna dried and flaked
1/2 cup frozen peas thawed
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 slice sourdough bread well toasted and crumbled
2 teaspoons melted butter
1 to 1 3/4 pound Bread Bowl

1. In a medium saucepan, cook the macaroni according to package instructions until al dente. Do not overcook. Drain and set aside.

2. Preheat the oven to 350°F. Butter the inside of the bread bowl and set aside.

3. Heat 1/4 cup butter in a large saucepan over low heat. Add the onion and celery, and sauté about 3 minutes, or until the onion is soft and translucent.

4. Stirring constantly, add the flour, salt, and pepper to the saucepan. Add the milk and soup, continuing to stir until thickened. Fold in the macaroni, then add the tuna, peas, and half of both cheeses, and mix together well. Remove from the heat.

5. Toss the toasted sourdough bread with the melted butter, and set aside.

6. Spoon the tuna mixture into the bread bowl, top with the remaining cheese and toasted breadcrumbs.

7. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 30 minutes or until the casserole is heated through. Carefully remove the foil and continue to bake another 3 minutes.

8. To serve, spoon the casserole onto individual plates, then cut the bread bowl into pieces to serve with it.

Nutritional Facts:

Serves: 4
Total Calories: 871
Calories from Fat: 540

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Chicken Noodle Casserole
Tuna Melt Casserole
London Broil Coffee-Cup Casserole
Chicken Casserole With Apricot Preserves
Spaghettini Casserole
Grandma's Goulash
Sourdough Paella
Chef Ian Morrison's Chiles Rellenos Shrimp Casserole
Mexican Lasagna