Tuna Casserole With Bow Ties, Mushrooms and Parmesan
photo by Courtney C.
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb bow tie pasta (also called farfalle)
- 5 tablespoons unsalted butter
- 1 red bell pepper, chopped
- 10 ounces white mushrooms, sliced
- 3 scallions, chopped
- 1⁄3 cup flour
- 2 cups milk
- 1 cup chicken broth
- 2 (6 ounce) cans tuna, drained and flaked
- 3⁄4 cup parmesan cheese, freshly grated
- 1⁄8 teaspoon cayenne pepper
- salt and pepper
- 1⁄4 cup dried breadcrumbs
directions
- Position a rack in the center of the oven and preheat the oven to 350. Lightly coat the inside of a 2 ½ to 3 quart baking with vege spray.
- Bring a large of water to a boil over high heat. Add the pasta and cook until barely tender (it will cook further in the oven). Drain well. Return the pasta to the cooking pot.
- Meanwhile heat the butter in a large skillet over medium heat. Add the bell pepper and cook stirring often, until softened, about 3 minutes.
- Add the mushrooms and the scallions, and cook, stirring often, until the mushroom juices evaporate and the mushrooms are tender, about 6 minutes.
- Sprinkle with the flour and stir well. Stir in the milk and broth, and bring to a boil, stirring often.
- Reduce heat to medium low and simmer until slightly thickened, about 3 minutes.
- Remove from heat and stir in the tuna, ½ cup parmesan and the cayenne. Stir this into the pasta mixture and season with salt and pepper.
- Pour the pasta into the baking dish and sprinkle with bread crumbs and remaining ¼ cup parmesan. Bake until the sauce is bubbling, 25 to 30 minutes. Let stand 5 minutes, then serve hot.
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RECIPE SUBMITTED BY
lisar
Provo, Utah