Grown Up Tuna Noodle Casserole
Description
It was time to improve the classic, old fashioned tuna casserole. This one will definitely be a hit. No canned soup in this one, only fresh ingredients to make it better for you and taste better too.
Ingredients
butter, to grease pan
12 oz. fusilli pasta (shells, wide egg noodles or favorite pasta)
2 T. olive oil
2 c. sliced cremini mushrooms
1/3 c. minced shallots (from about 2 large shallots)
4 cloves garlic, minced
1/2 c. dry white wine
3 T. all-purpose flour
3 1/2 c. whole milk
3/4 c. grated Parmesan cheese
3 T. capers, rinsed and drained
2 - 5 oz. cans chunk light tuna, drained
1/2 c. sour cream
1 c. thinly sliced kale or spinach
1 1/2 t. dried thyme
1 t. kosher salt
1/8 t. freshly ground black pepper
2 T. unsalted butter
1/2 c. breadcrumbs
1/2 c. finely chopped Italian parsley, for garnish, optional
Directions
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Preheat oven to 375 degrees. Butter a 2 1/2 to 3 quart casserole dish; set aside.
In a large pot of well salted boiling water, cook pasta until al dente; drain; set aside.
In a large saucepan, heat olive oil over medium heat; add mushrooms and shallots; cook for about 5 minutes, or until shallots are translucent and mushrooms are beginning to soften. Add garlic; cook for 1 minute. Slowly pour in wine; lower heat to medium-low; cook until liquid is reduced by half, about 3 minutes.
Add flour to the saucepan; stir well to coat all the mushrooms. Increase heat to high; slowly pour in milk, bringing mixture to a boil. Reduce heat to medium; cook, stirring to avoid sticking or clumping, until the milk begins to thicken and starts to look like more like a sauce, about 4 minutes.
In a large mixing bowl, combine cooked pasta, Parmesan cheese, capers, tuna, sour cream, kale (or spinach), thyme, salt and pepper. Pour the mushroom sauce into the bowl; stir to coat all ingredients. Transfer mixture to prepared casserole dish; set aside.
Melt the butter in a small saucepan over medium heat; evenly sprinkle in breadcrumbs; cook until fragrant and slightly toasty, 2-3 minutes. Sprinkle breadcrumbs over the top of the casserole. Bake for 20 minutes, or until the top is lightly brown.
Serve hot with chopped parsley garnished on top.
8 servings.
*Leftover should be covered and can be refrigerated for up to 3 days.