Tuna casserole was my favorite as a kid, and I found myself craving it as an adult. I reconfigured the recipe to include more vegetables, and the result is perfection. —Rebecca Blanton, St. Helena, California
Modern Tuna Casserole
Watch How to Make Modern Tuna Casserole
Modern Tuna Casserole
Prep Time
20 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 3 tablespoons butter, divided
- 4 medium carrots, chopped
- 1 medium onion, chopped
- 1 medium sweet red pepper, chopped
- 1 cup sliced baby portobello mushrooms
- 2 cans (5 ounces each) albacore white tuna in water, drained and flaked
- 2 cups fresh baby spinach
- 1 cup frozen peas
- 3 cups uncooked spiral pasta
- 1 tablespoon all-purpose flour
- 2/3 cup reduced-sodium chicken broth
- 1/3 cup half-and-half cream
- 1/2 cup shredded Parmesan cheese
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes.
- Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. Place pasta and tuna mixture in a large bowl; toss to combine. Wipe skillet clean.
- In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes, adding reserved pasta water if needed. Stir in Parmesan cheese, salt and pepper. Pour over pasta; toss to coat.
Nutrition Facts
1-3/4 cups: 372 calories, 11g fat (6g saturated fat), 47mg cholesterol, 767mg sodium, 44g carbohydrate (7g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1-1/2 fat, 1 vegetable.
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