Fancy Tuna Noodle Casserole Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
1351 kcal
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Course
Main Course
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Cuisine
American
Fancy Tuna Noodle Casserole Recipe
Description
This recipe blends multiple components into a baked casserole starting with farfalle pasta cooked al dente. A sauce is created by making a roux with butter and flour, then whisking in heavy cream to form a smooth, rich base. Garlic and onions sautéed in olive oil add aroma, while mushrooms are browned separately and folded in. Peas, sun-dried tomatoes, and roasted red peppers introduce bright flavors and gentle sweetness.
Solid white tuna, drained well, is gently combined with the creamy vegetable sauce and pasta, along with freshly grated Parmigiano-Reggiano cheese. The mixture is transferred to a casserole dish and topped with toasted panko breadcrumbs mixed with garlic for a crunchy contrast after baking. The oven finish melds the flavors and textures into a cohesive dish.
Served warm, this casserole can be a substantial main or side dish. The creamy sauce balances the umami of the tuna and mushrooms, while the breadcrumbs provide a crisp topping. It’s a more elaborate spin on a classic tuna noodle casserole with added vegetables and flavor layers.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup panko bread crumbs
- 2 garlic pressed or finely minced, cloves
- 8 ounces mushroom sliced
- 3 tablespoons butter unsalted
- 1 onion finely chopped, medium
- 3 tablespoons flour
- 3 cups heavy cream
- 1 cup peas frozen
- 1/2 cup red bell pepper chopped and blotted dry with a paper towel, roasted
- 2 tablespoons tomatoes drained minced, sun dried
- 1/2 teaspoon kosher salt coarse
- 1/2 teaspoon black pepper freshly ground
- 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
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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