This Tuna Noodle Casserole recipe is a nice go-to for me when I want to break out of the typical meat meal night after night. It has great flavour and I love that it doesn’t have cream of something soup in it!
I make it without the mushrooms, because picky child #2 doesn’t like mushrooms. I add a bit more milk to make up for the lack of moisture from the mushrooms.
To bump up the veggie factor, some cooked broccoli or peas would be a nice addition to this casserole. (Simply cook it in the microwave and stir in with the pasta mixture before putting in casserole dish).
Tuna Casserole with Bow Tie Pasta, Mushrooms and Parmesan
12 oz. (about 4 1/2 cups) bow tie pasta
5 Tbsp. unsalted butter
1/2 cup chopped red bell pepper
10 oz white mushrooms, sliced
3 scallions, white and green part, chopped
1/3 cup all-purpose flour
2 cups milk
1 cup reduced sodium chicken broth
2 6-oz cans tuna, packed in water, drained and flaked with a fork
3/4 cups freshly grated Parmesan, divided
1/8 tsp. ground hot red (cayenne) pepper
Salt and freshly ground pepper, to taste
1 Tbsp. butter, melted
1/4 cup dried bread crumbs
Lightly coat the inside of a 2 – 2 1/2 quart deep baking dish with spray oil.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain well. Return the pasta to the cooking pot.
Meanwhile, heat the butter in a large skillet over medium heat. Add the red pepper and cook, stirring often, until softened, about 2 minutes. Add the mushrooms and scallions and cook, stirring often, until the mushroom juices evaporate and the mushrooms are tender, about 5 minutes. Sprinkle with flour and stir well. Stir in the milk and broth and bring to a boil, stirring often. Reduce the heat to medium-low and simmer until thickened, about 3 minutes. Remove from heat and stir in the tuna, 1/2 cup Parmesan and the cayenne. Stir this into the pasta mixture and season with salt and pepper.
Pour the pasta in the prepared baking dish. Melt 1 Tbsp. butter and combine with the bread crumbs. Sprinkle bread crumbs over the pasta and then top with the remaining 1/4 cup Parmesan.
Put casserole dish under the broiler just until the topping is nicely golden. Serve.
Adapted from an Art Smith recipe