When my husband requested tuna casserole for dinner yesterday evening, I didn’t want to take the easy way out and just serve up a box of Tuna Helper. Don’t get me wrong, I have nothing against Miss Betty Crocker, but since I hadn’t cooked in a while I figured I should put in more than minimal effort. The words, “This is better than my mom used to make,” might have escaped the husband’s cheese covered lips. Or maybe it didn’t. I’ll add a bit of mystery to this post.
Here’s what you’ll need:
- 12 oz. Farfalle pasta
- 4 tbsp butter
- 1 small, chopped onion
- 1/4 cup flour
- 1 pint whipping cream
- 1 cup whole milk
- 1 1/2 cup baby peas
- 3/4 cups chopped roasted red peppers
- 1 package chopped Shiitake mushrooms
- 20 oz. tuna packed in oil
- 3/4 cup grated Parmesan cheese
- salt and pepper
- 2 more tbsp butter
- 1/2 cup panko breadcrumbs
- 1/2 tsp crushed red pepper flakes
- pinch or 2 of basil leaves
Here’s how to get cookin’:
- Prepare your noodles al dente. Set them aside for later.
- Chop your onions and mushrooms separately. Set them aside.
- In a large saucepan, melt 4 tbsp butter for your base. Sautee your onions.
- Add flour and stir. Whisk in your whipping cream and milk. Bring the mixture to a boil until it thickens, then remove from heat.
- Add your pasta, tuna, mushrooms, peppers, cheese, and peas. Season with salt and pepper.
- In a skillet, add the remaining 2 tbsp butter. After it melts, add the breadcrumbs and mix well. Remove from heat.
- Put casserole into six, single serving casserole dishes for portion control, or one large casserole dish. Sprinkle the breadcrumb mixture on top.
- Bake at 425 °F for 15 to 20 minutes.
- Garnish with red pepper flakes and basil leaves
Serve and enjoy!