Ultimate Tuna Casserole
The Ultimate Tuna Casserole is comfort food at it's finest. It's sure to please even the pickiest of eaters and easy to put together any night of the week.
Ingredients
- 1 pound elbow pasta or your favorite pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup diced onion
- 8 ounces sliced mushrooms
- 1 cup diced red pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 3 tablespoons flour
- 2 cups chicken stock
- 2 cups whole milk
- 2-7 ounce tuna, drained I use albacore tuna
- 1 1/2 cups frozen peas
- 1/2 cup parmasan cheese
For the bread crumb topping
- 1 cup panko bread crumbs
- 1/2 cup parmesan cheese
- 4 tablespoons butter, melted
- 1/2 teaspoon pepper
Instructions
- Cook the pasta in salted boiling water for 2 minutes less than the package directions. Drain and place in a buttered 9x13 baking dish. Set aside.
- In a large saute pan melt the butter and the oil. Add the onions, mushrooms, red pepper, thyme, salt, and pepper. Cook until the onions become translucent and the mushrooms become soft. About 6-7 minutes. Sprinkle the flour over the mix and stir until combined. Cook for 1 minute. Whisk in the chicken stock and milk. Turn heat to low and continue cooking until the sauce begins to thicken.
- Remove the pan from the heat and stir the tuna, cheese and the peas. Pour this mixture over the pasta and combine well.
- In a small bowl combine the bread crumbs, cheese, pepper, and the butter. The bread crumbs should be moist. Sprinkle the crumbs over the casserole and place it in a 350-degree oven for 30-40 minutes or until the topping is browned. Let sit 10 minutes before serving.