Pimento Cornflake Tuna Casserole

Preheat the oven to 350 degrees F (175 degrees C).

Very finely dice the Green Bell Pepper (1) and Onion (1/2).

Mince the Garlic (4 cloves).

In a large saucepan over medium-high heat, bring around 8 cups of water and around 1 Tbsp of Salt (to taste) to a boil.

To make your topping, crush the Corn Flakes (2 cups). You don’t want to crush them completely, just break them down into smaller pieces. A plastic bag and a rolling pin work well for this.

In a small bowl, combine the crushed flakes with Olive Oil (2 Tbsp), half the minced garlic, Garlic Powder (1 tsp), Crushed Red Pepper Flakes (1/2 tsp), Parmesan Cheese (1/2 cup), and a pinch of Salt (to taste) and Ground Black Pepper (to taste). Toss to combine. Set aside.

Once boiling, add the Rotini Pasta (8 oz) and cook until 4 minutes before directed on the packaging. You want it to still have quite a bit of chew to it.

Drain, reserve 1 cup of pasta water, and set noodles aside.

Add Vegetable Broth Paste (1 tsp) to the hot stock and stir to combine.

To the same pot, add a generous splash of Olive Oil (as needed) over medium-high heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, for 3-5 minutes or until the onions and pepper begin to soften.

Stir in the hot pasta stock, Sour Cream (1/2 cup), Dijon Mustard (1 tsp), Paprika (2 tsp), Worcestershire Sauce (1/2 tsp), and a generous pinch of Salt (to taste) and Ground Black Pepper (to taste).

Turn heat to medium and add the White Cheddar Cheese (1 1/2 cups). The heat will help the liquid emulsify into a sauce. Cook for 2-3 minutes, stirring gently until the liquid thickens.

Turn off the heat. Add the Canned Tuna in Water (2/3 cup), Jarred Diced Pimientos (2/3 cup), and noodles and stir to combine. The sauce should be thick enough to coat the noodles.

Pour into a 9x13-inch casserole dish, then top with the garlic cornflake mix.

Bake in the oven for 20-25 minutes. You want the top to become a golden brown.

Let cool for 10 minutes to allow the casserole to set, then serve. Garnish with Fresh Parsley (to taste) if desired.