Gourmet Tuna Casserole

Tiffany Bannworth

By
@MissAnubis

This is different from the old cream soup and can peas recipe from yesteryear.

This is also a great recipe to showcase your Pickled Watermelon Rinds!

Our family of eight, loves this. So dig in!

You can optionally add 1 cup of sharp cheddar, Lorraine cheese, or goat cheese. Free free to mix and match.


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

35 Min

Ingredients

3 c
vegetables (red peppers, broccoli, green beans, snow peas, squash, carrots,asparagus, water chestnut, bamboo shoot, corn) use whatever you like
2 1/2 c
pastina
3 c
cream or whole milk
1 c
minced mushrooms
3 c
beef broth
1/2 c
lemon juice
2 can(s)
tuna (drained)
1/2 tsp
dill (optional to tuna saute)
4 Tbsp
watermelon rind pickles (chopped) *see recipe
3 Tbsp
dijon mustard
1/2 c
mayonnaise
1 tsp
paprika
salt and pepper to taste
olive oil, extra virgin

Directions Step-By-Step

1
Make recipe ahead of time.
Pickled Watermelon Rinds
2
In a pot, put mushrooms, cream/milk, and beef broth cook covered on medium/low.
3
In a frying pan, put tuna, lemon juice, and olive oil. You can optionally add dill at this point too. Saute for about 3 min. Add vegetables. Cook for another 5 minutes.
4
In a mixing bowl, add tuna/veg mix, pickled watermelon rinds, mayonnaise, mustard, paprika. Stir well. Then add dry pastina.
5
Lastly, add cream mixture. Stir well.
6
Pour into a greased Pyrex dish (rectangular casserole dish). Bake at 350 for 30 mins or until pastina is soft.
You should have a nice golden brown around the edges but still creamy in the center.
7
Remove from oven and crack sea salt and peppercorns over dish while still hot.

About this Recipe