creamy tuna casserole with pasta peas and corn
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
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1 cfine breadcrumbs
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2 Tbspmelted butter
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1/2 cgrated parmesan cheese
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1 lgonion diced
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4 clovegarlic minced
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6 Tbspbutter
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4 Tbspflour
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2 cmilk
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zest of 1 lemon
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pinch of freshly grated nutmeg
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3/4 cheavy cream
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16 ozbox fusilli pasta
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2 smcan tuna drained
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1 1/2 ceach frozen peas and corn
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2 Tbspfresh squeezed lemon juice
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1/3 cfreshly chopped parsley
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salt and pepper to taste
How To Make creamy tuna casserole with pasta peas and corn
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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.
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2Cook the pasta in boiling salted water until al dente drain reserving pasta water.
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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.
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Categories & Tags for Creamy Tuna Casserole with Pasta Peas and Corn:
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