Creamy Tuna Pasta Bake
Love the twist on the classic Tuna Noodle Casserole with broccoli, tomatoes, onions, and mushrooms in an easy cream sauce then topped with Asiago cheese.
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Ingredients
- 2 Tablespoons butter
- 6 green onions chopped
- 3 cloves garlic finely chopped
- 4 c. sliced mushrooms
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 c. flour
- 2 c. light cream or milk
- 1 1/2 c. chicken stock
- 3 tomatoes seeded and diced
- 2/3 c. freshly grated Parmesan cheese
- 1/2 c. chopped fresh basil
- 12 oz. penne
- 4 c. broccoli florets and chopped peeled stems
- 2 cans 6 oz. each solid white tuna, drained and flaked
- 1 1/2 c. soft fresh bread crumbs
- 1 c. shredded Asiago cheese
Instructions
- Preheat the oven to 350 degrees. Grease a 13 x 9 inch baking dish.
- In a Dutch oven or large saucepan, melt the butter over medium high heat. Cook the green onions, garlic, mushrooms, salt, and pepper, stirring occasionally, for 5 minutes or until softened.
- In a bowl, whisk flour with 1/2 cup cream or milk until smooth; add the remaining cream or milk.
- Add to the pan along with stock. Bring to a boil, stirring, for 3 minutes or until sauce thickens.
- Remove from heat. Stir in tomatoes, Parmesan, and basil.
- In a large pot of boiling salted water, cook pasta for 7 minutes or until almost tender. Add broccoli; cook for 2 minutes or until broccoli is bright green and crisp, and pasta is just tender.
- Drain; chill under cold water. Drain well and return to the pot.
- Stir in tuna and sauce.
- Spread into the baking dish.
- In a bowl, combine bread crumbs and Asiago cheese; sprinkle over top.
- Bake for 40-45 minutes or until golden and center is piping hot.
Notes
Recipe from Best of Bridge Home Cooking, 2015.