Tuna Pasta Casserole With Parmesan Cheese

Tuna Casserole With Bow Tie Pasta
Diana Rattray
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 1 Casserole (4 to 6 Servings)
Nutritional Guidelines (per serving)
658 Calories
26g Fat
71g Carbs
34g Protein
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Nutrition Facts
Servings: 1 Casserole (4 to 6 Servings)
Amount per serving
Calories 658
% Daily Value*
Total Fat 26g 33%
Saturated Fat 14g 68%
Cholesterol 79mg 26%
Sodium 1020mg 44%
Total Carbohydrate 71g 26%
Dietary Fiber 6g 21%
Protein 34g
Calcium 441mg 34%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Parmesan cheese and a small amount of sherry add flavor and richness to the sauce for this everyday tuna casserole. Serve this easy meal with fresh sliced tomatoes for an easy and delicious family meal. You may leave the sherry out if you prefer to cook without alcohol.

Feel free to change the pasta shape to medium or wide egg noodles, macaroni, rigatoni, or another shape.

Ingredients

  • 8 ounces mini farfalle or farfalle pasta
  • 4 tablespoons butter
  • 6 green onions (trimmed and thinly sliced)
  • 1 small clove garlic (minced)
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1 1/4 cups grated Parmesan cheese (divided)
  • 2 tablespoons dry sherry
  • 1/8 teaspoon freshly ground black pepper
  • dash nutmeg
  • 2 cans (approx. 5 ounces each) tuna (drained and flaked)
  • 1 1/2 cups cooked frozen peas
  • salt (to taste)
  • 1 cup fresh breadcrumbs
  • 2 tablespoons butter (melted)

Steps to Make It

  1. Heat oven to 350 F.

  2. Grease a 2 1/2-quart baking dish.

  3. Cook pasta in boiling salted water following package directions; transfer to a colander to drain. Rinse with hot water and set aside.

  4. In a medium saucepan, melt butter over medium-low heat. Cook green onions and garlic for about 1 minute. Add flour and stir until blended and bubbly. Add the milk and chicken broth and cook, stirring, until thickened. Add 1 cup of the Parmesan cheese, sherry, pepper, and nutmeg. Stir in the tuna and peas, stir in the drained pasta, then taste and add salt, as needed.

  5. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/4 cup of Parmesan cheese over the top.

  6. Toss bread crumbs with the melted butter until well blended and sprinkle the crumbs over the Parmesan layer.

  7. Bake the casserole for 25 minutes, or until browned and bubbly.