|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 2g||6%|
|Total Sugars 2g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tuna casserole is the ultimate in comfort food—but when it's made with just five ingredients and updated with some pesto and fancy pasta, it's also fun to make (and eat)! Not including the salt for the pasta water or the cooking spray (these are really pantry items), this five-ingredient tuna Alfredo casserole recipe is perfect for dinner on a busy weeknight.
You could add just about any frozen, thawed vegetable to this easy updated tuna casserole recipe. Try adding peas, corn, some drained canned mushroom slices, chopped green onion, chopped cooked bell pepper, or regular onion. That's what is so nice about casseroles; they can be changed to suit your whim and what you have on hand.
When you make a casserole that contains pasta, it's important to undercook the pasta slightly before adding it to the remaining ingredients. The pasta will continue cooking in the casserole dish in the oven and you don't want it to overcook and be mushy.
Preheat oven to 400 F. Bring a large pot of well-salted water to a boil.
Cook the pasta according to directions, taking one minute off the cooking time. When the pasta is almost al dente, drain well.
Meanwhile, combine Alfredo sauce and the pesto in a medium bowl and mix to combine. Add the cooked pasta and tuna, mixing gently.
Pour the tuna mixture into a greased 2-quart glass baking dish and top with Parmesan cheese.
Bake for 15 to 20 minutes until cheese is melted and casserole is hot.