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,
- ¼ cup milk any variety
- ¼ cup sliced pepperoncini
- 1 teaspoon smoked paprika
- 2 tablespoons minced onion flakes
- ¼ 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.
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Looking for more casserole recipes? Try my chicken parmesan casserole.Â
