Tuna Casserole
The recipe Tuna Casserole can be made in roughly 1 hour. One serving contains 476 calories, 39g of protein, and 7g of fat. This recipe serves 6. This recipe covers 38% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up mushroom, salt, fettuccine noodles, and a few other things to make it today. It is a budget friendly recipe for fans of American food. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a pescatarian diet. If you like this recipe, take a look at these similar recipes: Seafood Casserole or Yummy Tuna Casserole, Tuna Casserole, and Tuna Casserole.
Instructions
Watch how to make this recipe.
Preheat oven to 425 degrees F.
Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
Heat oil in a large skillet over medium heat.
Add onions and cook, stirring, until onions are soft and translucent, 8 minutes.
Add celery and cook, stirring, until just tender, 6 minutes.
Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes.
Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps.
Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes.
Add salt and pepper and stir to combine.
Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate.
Pour into a 9 by 13-inch casserole. Top with bread crumbs.
Bake for 25 minutes, or until crumbs are golden brown and toasted.