creamy tuna casserole with pasta peas and corn
This is a more high end version of tuna noodle casserole. I sometimes add mushrooms too.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 cup fine breadcrumbs
- 2 tablespoons melted butter
- 1/2 cup grated parmesan cheese
- 1 large onion diced
- 4 cloves garlic minced
- 6 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- - zest of 1 lemon
- - pinch of freshly grated nutmeg
- 3/4 cup heavy cream
- 16 ounces box fusilli pasta
- 2 small can tuna drained
- 1 1/2 cups each frozen peas and corn
- 2 tablespoons fresh squeezed lemon juice
- 1/3 cup freshly chopped parsley
- - salt and pepper to taste
How To Make creamy tuna casserole with pasta peas and corn
-
Step 1mix the breadcrumb, parmesan cheese and melted butter together. Place in a pie pan and place in 300 degree oven to brown. Stirring a couple of times. Set aside.
-
Step 2Cook the pasta in boiling salted water until al dente drain reserving pasta water.
-
Step 3Add butter to large saucepan. Stir in onions, and garlic cook until softened. Stir in flour. Cook 1 minute. Slowly stir in the milk. Cook until thickened. Add the heavy cream, nutmeg, and lemon zest. Cook until creamy adding pasta water if too thick. Stir in peas and corn. Cook 2 minutes. Stir in tuna and noodles adding more water if neccessary. Add lemon juice season with salt and pepper to taste. Top with parsley. Sprinkle the breadcrumbs on the bottom or top of casserole when serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes