0 from 126 votes
Fancy Tuna Noodle Casserole Recipe
Fancy Tuna Noodle Casserole comes packed with bow tie pasta, seasoned panko, fresh vegetables and sun dried tomatoes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 1351 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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.