I loved tuna casserole as a kid and found myself craving it as an adult. However, the massive amounts of fat and salt in the traditional recipe were a turnoff healthwise, and it just didn't taste as good as I remembered. I reconfigured the recipe to include more vegetables and the result was delicious. —Rebecca Blanton, St. Helena, California

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Name: Modern Tuna Casserole
Prep time: 15 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 3 tablespoons butter divided; 4 medium carrots chopped; 1 medium onion chopped; 1 medium sweet red pepper chopped; 1 cup sliced baby portobello mushrooms; 2 cans (5 ounces each) albacore white tuna in water drained and flaked; 2 cups fresh baby spinach; 1 cup frozen peas; 3 cups uncooked spiral pasta; 1 tablespoon all-purpose flour; 2/3 cup reduced-sodium chicken broth; 1/3 cup half-and-half cream; 1/2 cup shredded Parmesan cheese; 3/4 teaspoon salt; 1/4 teaspoon pepper

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INGREDIENTS

3 tablespoons butter ; divided
4 medium carrots ; chopped
1 medium onion ; chopped
1 medium sweet red pepper ; chopped
1 cup sliced baby portobello mushrooms
2 cans (5 ounces each) albacore white tuna in water ; drained and flaked
2 cups fresh baby spinach
1 cup frozen peas
3 cups uncooked spiral pasta
1 tablespoon all-purpose flour
2/3 cup reduced-sodium chicken broth
1/3 cup half-and-half cream
1/2 cup shredded Parmesan cheese
3/4 teaspoon salt
1/4 teaspoon pepper

servings.

INSTRUCTIONS

See original recipe: https://www.tasteofhome.com/r...

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NOTES

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Modern Tuna Casserole

3 tablespoons butter divided
4 medium carrots chopped
1 medium onion chopped
1 medium sweet red pepper chopped
1 cup sliced baby portobello mushrooms 
2 cans (5 ounces each) albacore white tuna in water drained and flaked
2 cups fresh baby spinach 
1 cup frozen peas 
3 cups uncooked spiral pasta 
1 tablespoon all-purpose flour 
2/3 cup reduced-sodium chicken broth 
1/3 cup half-and-half cream 
1/2 cup shredded Parmesan cheese 
3/4 teaspoon salt 
1/4 teaspoon pepper

In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes. ,    Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean.,    In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, adding reserved pasta water if needed, 1-2 minutes. Stir in cheese, salt and pepper. Pour over pasta; toss to coat.

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Nutrition

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Serving Size: 1 servings. (260g)
Recipe Makes: 6 servings.

Calories: 467
Calories from Fat: 108 (23%)

Amt Per Serving		% DV

	Total Fat 12g	16 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 1.5g
Cholesterol 106.7mg		33 %
Sodium 327.5mg		11 %
Potassium 512.9mg		13 %
Total Carbohydrate 71.7g		21 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 68.9g
Protein 18.2g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 467

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