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

Steps

1. Preheat oven to 375 degrees. Butter a 2 1/2 to 3 quart casserole dish; set aside.
2. In a large pot of well salted boiling water, cook pasta until al dente; drain; set aside.
3. 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.