This is my mom’s recipe. She made it up when she was a single gal living in D.C. in her early twenties. It has long been a family favorite, and it’s one of the first dishes I made when I moved out on my own because it is so easy. It can easily feed a family of four as long as you have modest appetites, and if you have leftovers it keeps and reheats well. Bonus: my kids usually like it. Ususally.
2 cups uncooked medium pasta shells
2 small cans of chunk light tuna packed in water
1 can condensed cream of celery soup
White cooking wine
Salt, pepper, whatever spices you like
Boil 2 cups of uncooked medium pasta shells until well done. Drain and place in casserole dish. Add condensed cream of celery soup and flake the tuna out of the cans with a fork. Add a splash of cooking wine. Mix thoroughly. Sprinkle the top with wheat germ, and dash with salt, pepper or whatever spices you prefer. (You can also substitute panko for the wheat germ, and shredded cheese also works well as a topping.) Bake uncovered at 350 degrees for 20-30 minutes, until the top is crispy and the contents are a little bit bubbly. I usually serve this casserole with a side of wax beans.