A Different Tuna Casserole
Give your classic comfort food a flavorful twist with "A Different Tuna Casserole," a hearty and satisfying dish that’s perfect for weeknight dinners or cozy gatherings. This updated take on the traditional recipe features tender fusilli pasta coated in a creamy sauce made with canned tuna, cream of mushroom soup, and a hint of milk, then elevated by sautéed onions, garlic, earthy mushrooms, and sweet peas. Topped with a golden, buttery panko breadcrumb crust and melty cheddar cheese, this casserole combines creamy and crunchy textures in every bite. With a quick prep time of just 15 minutes and a bake time of 30 minutes, this easy tuna casserole is an irresistibly comforting meal that serves six and pairs beautifully with a fresh green salad or crusty bread. Perfect for those seeking a creative twist on a family favorite, it’s a must-try for tuna lovers everywhere!
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Recipe Information
Ingredients
- 12 oz fusilli pasta
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 8 oz button mushrooms, sliced
- 1 cup frozen peas
- 12 oz canned tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp dried parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter and set aside.
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package directions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until softened and golden brown. Stir in the frozen peas and cook for another 2 minutes.
In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, salt, black pepper, and 1 cup of shredded cheddar cheese. Mix well to create a creamy sauce.
Add the sautéed vegetables and cooked pasta to the bowl. Toss gently to coat everything evenly with the sauce.
Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumbs evenly over the top of the casserole.
Top the casserole with the remaining 1 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with dried parsley, if desired, before serving.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 393 mg | 30% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 515 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
