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creamy tuna casserole with pasta peas and corn

Recipe by
barbara lentz
beulah, MI

This is a more high end version of tuna noodle casserole. I sometimes add mushrooms too.

yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For creamy tuna casserole with pasta peas and corn

  • 1 c
    fine breadcrumbs
  • 2 Tbsp
    melted butter
  • 1/2 c
    grated parmesan cheese
  • 1 lg
    onion diced
  • 4 clove
    garlic minced
  • 6 Tbsp
  • 4 Tbsp
  • 2 c
  • zest of 1 lemon
  • pinch of freshly grated nutmeg
  • 3/4 c
    heavy cream
  • 16 oz
    box fusilli pasta
  • 2 sm
    can tuna drained
  • 1 1/2 c
    each frozen peas and corn
  • 2 Tbsp
    fresh squeezed lemon juice
  • 1/3 c
    freshly chopped parsley
  • salt and pepper to taste

How To Make creamy tuna casserole with pasta peas and corn

  • 1
    mix 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.
  • 2
    Cook the pasta in boiling salted water until al dente drain reserving pasta water.
  • 3
    Add 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.

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