Tuna Casserole with Bow Ties Mushrooms and Parmesan
Creamy, comforting, and irresistibly flavorful, this Tuna Casserole with Bow Ties, Mushrooms, and Parmesan is the ultimate weeknight dinner upgrade. Featuring tender bow tie pasta enveloped in a luscious, homemade Parmesan cream sauce, this casserole is studded with savory sautéed mushrooms, sweet bursts of peas, and hearty chunks of flaked tuna. The golden panko-Parmesan topping adds a delightful crunch to every bite, while simple ingredients like garlic and a touch of butter elevate the dish’s rich, savory profile. Ready in under an hour, this easy tuna casserole recipe is perfect for busy families who crave a satisfying meal that’s both classic and elevated. Serve it straight from the oven, garnished with fresh parsley, for a gourmet twist on a comforting favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Bow tie (farfalle) pasta
- 2 tbsp Olive oil
- 2 tbsp Butter
- 8 oz Button mushrooms, sliced
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 cloves Garlic, minced
- 2 tbsp All-purpose flour
- 2 cups Chicken or vegetable broth
- 1 cup Milk
- 10 oz Canned tuna, drained and flaked
- 1.5 cups Parmesan cheese, grated
- 1 cup Frozen peas, thawed
- 0.5 cup Panko breadcrumbs
- 2 tbsp Parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5–7 minutes until golden and tender. Season with salt and pepper. Add the minced garlic and cook for an additional 1 minute. Remove the mushrooms from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the broth and milk, ensuring a smooth sauce. Bring to a simmer and cook for 2–3 minutes, stirring constantly, until thickened.
Stir the cooked mushrooms, flaked tuna, 1 cup of Parmesan cheese, and thawed peas into the sauce. Remove from heat and adjust seasoning with additional salt and pepper, if needed.
Combine the cooked pasta with the sauce mixture and gently stir to coat the pasta evenly. Transfer everything to the prepared baking dish.
In a small bowl, mix the panko breadcrumbs with the remaining 0.5 cup of Parmesan cheese and 1 tablespoon of olive oil. Sprinkle this topping evenly over the pasta casserole.
Bake in the preheated oven for 20–25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
3017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 7401 mg | 322% | |
| Total Carbohydrate | 338.3 g | 123% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 40.0 g | ||
| Protein | 197.5 g | 395% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 1842 mg | 142% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3287 mg | 70% | |
*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.
