Tuna Pasta Casserole from Scratch
The old-fashioned tuna noodle casserole takes on an update as Tuna Pasta Casserole from Scratch, using shaped pasta instead of noodles. A homemade condensed cream of mushroom soup replaces the standard canned soup.
Servings: 6 Servings
Ingredients
- 8 ounces dry pasta any shape, cooked and drained
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 8-inch stalks celery, diced
- ½ red bell pepper diced
- 2 5-oz cans tuna
- 1-¼ cups Condensed Cream of Mushroom soup, homemade or store-bought (1 can)
- ½ cup whole milk
- 1 cup frozen peas not thawed
- 1 cup Panko bread crumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons butter melted
- 3 tablespoons chopped parsley for garnish
Instructions
- Preheat the oven to 400°F and coat a 2.5 quart casserole dish with oil spray.
- In a large skillet set over medium heat, add the olive oil and when it is hot add the onion, celery and red bell pepper. Sauté until the onion is soft, 3-5 minutes.
- Add the tuna, the mushroom soup, milk and the cooked pasta to the skillet, stirring to combine well. Stir in the frozen peas.
- Spoon the mixture into the prepared baking dish and transfer to the oven. Bake for 15 minutes.
- Meanwhile: Mix the bread crumbs, cheese and melted butter in a small dish and when the casserole has baked for the 15 minutes, give it a stir and distribute the bread crumb mixture over the top.
- Continue baking for another 10 to 15 minutes until bubbly around the edges and topping is golden brown.
Notes
- Although egg noodles are traditionally used for this casserole, any pasta will work.
- The homemade Condensed Cream of Mushroom soup is equal to one can of the store-bought variety.
- Add the peas frozen, they will thaw as they cook and not be over-done when the casserole is finished.
- For variety, grate 1 cup of cheddar cheese to the mixture before stirring in the peas.
Nutrition
Serving: 1 | Calories: 322kcal | Carbohydrates: 32g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 838mg | Fiber: 3g | Sugar: 5g
