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–+ servings

Contemporary Tuna-Noodle Casserole

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 2 cups uncooked fusilli pasta 6 oz
  • 1 jar 16 oz Alfredo pasta sauce
  • ⅓ cup dry white wine or chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon grated lemon peel
  • 2 cans 5 oz each solid white albacore tuna in water, drained
  • 1 box 9 oz frozen sugar snap peas, thawed, drained
  • 1 jar 45 oz whole mushrooms, drained
  • ½ cup unseasoned dry bread crumbs
  • 2 tablespoons butter melted

Instructions

  • Heat oven to 375°F.
  • Spray 11x7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.
  • Cook and drain pasta as directed on package, using minimum cook time.
  • In large bowl, stir Alfredo sauce, wine, Italian seasoning, lemon peel, tuna, peas, mushrooms and pasta.
  • Spoon into baking dish.
  • In small bowl, stir together bread crumbs and butter; sprinkle over mixture in baking dish.
  • Bake 25 to 30 minutes or until topping is golden brown.

Notes & Wine Advice

Quick Variation
This is a great tuna supper, but if you prefer, it’s easy to substitute 2 cups cut-up cooked chicken for the tuna.

Nutrition values

Calories: 530 kcal
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Course; Casserole / Fish / Noodels / One Pot Dinner