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Modern Tuna Casserole

Modern Tuna Casserole

3 tbsp 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 oz each) albacore white tuna in water, drained and flaked
2 cups fresh baby spinach
1 cup frozen peas
3 cups uncooked spiral pasta
1 tbsp all-purpose flour
⅔ cup reduced-sodium chicken broth
⅓ cup half-and-half cream
½ cup shredded Parmesan cheese
¾ tsp salt
¼ tsp pepper

In a large skillet, heat 1 tbsp 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. In a large bowl, place pasta and tuna mixture; 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 cheese, salt and pepper. Pour over pasta; toss to coat.
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