Fancy Tuna Noodle Casserole Recipe

Name: Fancy Tuna Noodle Casserole Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 tablespoons extra virgin olive oil; 1 cup Panko bread crumbs; 2 garlic cloves; 8 ounces sliced mushrooms; 3 tablespoons unsalted butter; 1 medium onion; 3 tablespoons flour; 3 cups heavy cream; 1 cup frozen peas; 1/2 cup roasted red peppers; 2 tablespoons sun dried tomatoes; 1/2 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 12 ounces farfalle pasta; 12 ounces solid white tuna; 3/4 cups Parmigiano-Reggiano cheese

User Reviews

4.7

126 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
1351 kcal
Course
Main Course
Cuisine
American

Fancy Tuna Noodle Casserole Recipe

Opal Carpenter

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Fancy Tuna Noodle Casserole comes packed with bow tie pasta, seasoned panko, fresh vegetables and sun dried tomatoes!

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Ingredients

Servings

2 tablespoons extra virgin olive oil
1 cup Panko bread crumbs
2 garlic cloves , pressed or finely minced
8 ounces sliced mushrooms
3 tablespoons unsalted butter
1 medium onion . finely chopped
3 tablespoons flour
3 cups heavy cream
1 cup frozen peas
1/2 cup roasted red peppers , chopped and blotted dry with a paper towel
2 tablespoons sun dried tomatoes , drained minced
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
12 ounces farfalle pasta , cooked to al dente and drained
12 ounces solid white tuna , well drained
3/4 cups Parmigiano-Reggiano cheese , finely grated

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Instructions

Preheat the oven to 375°F degrees. Coat a large casserole dish with cooking spray and set aside.
In a medium skillet, heat the olive oil over medium heat. Add the garlic, cook for 1 minute. Add the panko bread crumbs, tossing to coat. Continue to brown for 3-4 minutes until fragrant and browned. Remove and set aside.
Using the same pan, return to medium heat and add the mushrooms, using just the leftover oil. Reduce to half the size and spoon out to a dish. Set aside.
In the same pan over medium heat, melt the butter. Add the onion and saute until it is soft and opaque. Mix in the flour until it makes a paste,and continue stir until flour is light brown. Whisk in the cream, bringing to a simmer. Add the frozen peas, sun dried tomatoes and roasted red peppers. Toss to coat and remove from the heat. Season with salt and pepper.
In a large mixing bowl, combine cooked pasta, cream mixture,mushrooms, onions, garlic, tuna, and cheese. Mix until all ingredients are fully combined and then transfer to the prepared casserole dish.
Top with the seasoned panko topping.
Bake, covered with aluminum foil, for 20 minutes, then remove the aluminum and cook for an additional 5 minutes or until casserole registrars at 145°F. Remove and allow to rest for 10 minutes before serving.
If you've tried this recipe, come back and let us know in the comments or star ratings.

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Nutrition Information

Show Details

Calories 1351kcal (68%) Carbohydrates 95g (32%) Protein 40g (80%) Fat 90g (138%) Saturated Fat 51g (255%) Cholesterol 303mg (101%) Sodium 702mg (29%) Potassium 677mg (19%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 3450IU (69%) Vitamin C 25.3mg (28%) Calcium 416mg (42%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1351 kcal

% Daily Value*

Calories	1351kcal	68%
Carbohydrates	95g	32%
Protein	40g	80%
Fat	90g	138%
Saturated Fat	51g	255%
Cholesterol	303mg	101%
Sodium	702mg	29%
Potassium	677mg	14%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	3450IU	69%
Vitamin C	25.3mg	28%
Calcium	416mg	42%
Iron	3.7mg	21%