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    Entree: Modern Tuna Casserole

    Source of Recipe

    Taste of Home

    Recipe Introduction

    "I loved tuna casserole as a kid and found myself craving it as an adult. However, the massive amounts of fat and salt in the traditional recipe were a turnoff healthwise, and it just didn't taste as good as I remembered. I reconfigured the recipe to include more vegetables and the result was delicious."

    Recipe Link: https://tinyurl.com/4jdjpd3z

    List of Ingredients

    â—¦ 3 tablespoons butter, divided
    â—¦ 4 medium carrots, chopped
    â—¦ 1 medium onion, chopped
    â—¦ 1 medium sweet red pepper, chopped
    â—¦ 1 cup sliced baby portobello mushrooms
    â—¦ 2 cans (5 ounces each) albacore white tuna in water, drained and flaked
    â—¦ 2 cups fresh baby spinach
    â—¦ 1 cup frozen peas
    â—¦ 3 cups uncooked spiral pasta
    â—¦ 1 tablespoon all purpose flour
    â—¦ â…” cup reduced-sodium chicken broth
    â—¦ ½ cup half-and-half cream
    â—¦ ½ cup shredded Parmesan cheese
    â—¦ ¾ teaspoon salt
    â—¦ ¼ teaspoon pepper

    Recipe

    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 to 10 minutes. Add tuna, spinach, and peas; cook until spinach is just wilted, 2 to 3 minutes.

    Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean.

    In the same skillet, melt remaining butter over moderate heat.
    Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1 to 2 minutes, adding reserved pasta water if needed. Stir in cheese, salt, and pepper. Pour over pasta; toss to coat.

    Makes 6 servings

 

 

 


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