A flavor-packed, one-pot classic tuna casserole recipe made a bit healthier. I used gluten-free brown rice pasta, but use whatever variety of pasta suits you. Get the best quality canned or jarred tuna you can find, it may be a little more expensive, but I think it’s worth it. I’ve been working on perfecting the tuna noodle casserole for years and this is the best tuna noodle casserole I have ever made.
Servings: 0
A classic tuna casserole recipe made a bit healthier. I cook this in a Le Creuset stove-to-oven-to-table enameled cast-iron braiser/casserole dish dish, so that it's a one-pot meal. I used gluten-free brown rice pasta for this dish, but use whatever variety of pasta suits you. Use the best quality canned or jarred tuna you can find, it may be a little more expensive, but I think it's worth it. Makes 8 servings
Ingredients
- 1 bag 16 ounces whole grain rotini
- 1 cup frozen peas and carrots
- I teaspoon olive oil
- 2 tablespoons minced shallots
- 6.7 ounces of tuna drained, preferably Tonnino
- 1 can condensed cream of mushroom soup,
- 1/4 cup milk any variety
- 1/4 cup sliced pepperoncini
- 1 teaspoon smoked paprika
- 2 tablespoons minced onion flakes
- 1/4 cup grated parmesan cheese plus more for serving
- Adobo seasoning to taste
Instructions
- Preheat oven to 350 degrees.
- Bring water to a boil. Add pasta and peas and cook until the pasta is al dente, about 7 minutes.
- Drain. Lower heat to medium.
- Saute the shallots with the olive oil for a minute or two. Return the pasta and peas to the pan.
- Stir in cream of mushroom soup and milk, pepperoncini and then onion flakes, paprika and adobo seasoning.
- Top with parmesan cheese.
- Bake for 15 minutes or until the top is browned and crispy. Serve immediately.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
