Tuna Noodle Casserole
This creamy and delicious casserole has a couple of up scale ingredients that make it stand apart from a traditional tuna noodle casserole. Using Tuna Guys tuna
always ensures the very best taste and quality!
1 can of Tuna Guys Albacore Tuna, regular or smoked (do not drain) broken up with fork
6 ounces pasta (I use farfalle)
2 TBSP olive oil
1 C baby portobello or cremini mushrooms, sliced
1/4 cup finely chopped sweet onion
3 cloves garlic, minced
1/4 C white wine
1-1/2 TBSP flour
1 C milk
3/4 C parmesan cheese, divided
1/2 C green olives, chopped
4 oz cream cheese
1 C spinach, thinly chopped
1-1/2 tsp Herbs de Provence (can substitute thyme)
1 tsp salt
2 TBSP butter
1 C corn flakes
Cook pasta and drain. Set aside.
In a high sided skillet heat olive oil over medium high heat. Add mushrooms and onions and cook until they start to soften.
Add garlic and cook one more minute. Pour in wine and cook until wine is reduced by half. Add the flour and cook for 1 additional minute.
Add the milk and bring the mixture to a boil. Reduce to medium heat and stir until mixture starts to thicken to a sauce consistency.
In a large mixing bowl combine the pasta, 1/2 C parmesan, tuna, olives, cream cheese, spinach, Herbs de Provence and salt. Pour mushroom
sauce in with rest of ingredients. Transfer mixture to a buttered 2-1/2 quart casserole.
Crush the corn flakes lightly. Add melted butter and remaining 1/4 C parmesan to corn flakes. Sprinkle on top of casserole.
Bake at 350 degrees for 30 minutes.