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Dish Name: Tuna Casserole
Category: Pasta

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1/2 box ( 8 oz / 227g ) Notta Pasta Fettuccine  
2 Tbsp butter  
1 medium onion
diced 10 oz package sliced mushrooms 1 tsp salt and fresh ground pepper to taste 2 - 6 oz cans solid white tuna
water packed 1 Tbsp plus 1 tsp cornstarch 1 - 3 oz package cream cheese 2 cups whole milk 1 cup frozen peas
thawed 2 cups crushed potato chips or 2 cups shredded cheese

Preparation Method:

1 Put a large pot of salted water on to boil for pasta.

Preheat oven to 400F.

Oil a shallow casserole dish.

2 Melt butter in a large skillet over medium-high heat.

Add onions and sauté 2 minutes.

Add mushrooms, salt and pepper.

Sauté until mushrooms are lightly caramelized and soft, stirring occasionally.

3 While mushrooms are cooking, drain water from tuna into a small bowl.

Whisk cornstarch into tuna water until smooth.

Set aside.

4 Stir cream cheese into skillet and cook until melted into mushrooms.

Add milk and reserved tuna water.

Stirring, bring just to a boil and remove from heat.

5 Mix in peas and tuna, separating tuna into bite size flakes.

6 Stirring frequently, boil Pasta for 5 minutes, or until al dente.

Don't over cook.

Drain pasta, and briefly rinse.

Toss with sauce.

Season to taste.

7 Pour into casserole dish.

Bake 10 minutes.

Top with potato chips or cheese and bake 10 minutes more, or until bubbly around edges

Related Images


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:: Pineapple Noodle
:: Gluten Free Baked 'Mac & Cheese'
:: Notta Pasta with Tomato, Basil and Caper Sauce
:: Pasta with Walnuts & Asparagus
:: Rice Pasta with Sesame Basil Pesto
:: Lemon Scallops with Curry Yogurt Sauce
:: Zucchini Stew
:: Spinach Ricotta Pie
:: Aegean Artichoke & Penne Pasta Salad



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