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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