Tuna Casserole with Bow Tie Pasta, Mushrooms and Parmesan
Tuna Casserole with Bow Tie Pasta, Mushrooms and Parmesan
ingredients
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
method
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
http://www.fortysomething.ca/2008/11/tuna_casserole_with_bow_tie_pa.php