Contemporary Tuna-Noodle Casserole
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 11×7-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 / Tips / 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.
Nutritional Information
Calories: 530 kcal
