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creamy surf or turf casserole

LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

This started as a chicken recipe and with a little tweak here and a big tweak there .. here a tweak, there a tweak .. well it turned into something we really enjoyed. We prefer the tuna version but it can be done with chicken if desired. It's warm, comforting, easy to make and it freezes really well too !

yield 6 serving(s)
method Bake

Ingredients For creamy surf or turf casserole

  • 6 oz
    penne pasta
  • 2 Tbsp
    butter
  • 1/2 c
    sliced fresh mushrooms
  • 1/2 c
    chopped onion
  • 1/2 c
    chopped green pepper
  • 1/3 c
    thinly sliced celery
  • 2 Tbsp
    butter
  • 2 Tbsp
    flour
  • 1-2 c
    milk
  • 2 can
    water pack tuna - drained or 1-2 cups shredded cooked chicken
  • 1 can
    cream of mushroom soup
  • 1/2 c
    sour cream
  • 1/4 c
    grated carrot
  • 1/4 c
    sliced or diced water chestnuts
  • 1/4 tsp
    celery salt
  • 1/2 tsp
    dill weed - or more if desired
  • salt and pepper to taste
  • 1/2 c
    shredded cheese - cheddar and jack combo is tasty
  • canned onion rings

How To Make creamy surf or turf casserole

  • 1
    Preheat oven to 350°. Lightly spray a 7x11 baking dish and set aside.
  • 2
    Cook pasta according to package directions.
  • 3
    While the pasta is cooking, melt 2 Tbsp butter in large pot. Add mushrooms, onions, green pepper and celery. Saute over medium heat - stirring frequently - until vegies are crisp tender.
  • 4
    Add remaining 2 Tbsp butter to pan of vegies. Gradually stir in flour until blended then drop heat to low. Cook - stirring often - for 3 - 4 minutes to allow the flour to incorporate and lightly brown.
  • 5
    Add half of the milk and stir to blend. Add remainder of milk then bring to a simmer. Stir and cook for 2 minutes or until thickened - about 2 minutes.
  • 6
    Remove from heat and stir in the shredded chicken or tuna, soup, sour cream, shredded carrot, chestnuts, celery salt. dill weed and the salt and pepper.
  • 7
    Drain pasta and immediately add to sauce mixture. Stir to coat then transfer to prepared baking dish.
  • 8
    Sprinkle with canned onion rings and top with half the cheese. Cover and bake 20 minutes.
  • 9
    Uncover and sprinkle remaining cheese over top of casserole. Return to oven and bake - uncovered for 5-10 minutes longer or until bubbly.
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