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
◦ 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
◦ ⅔ cup reduced-sodium chicken broth
◦ � cup half-and-half cream
◦ � cup shredded Parmesan cheese
◦ � teaspoon salt
◦ � 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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