Tuna casserole

 

Tuna Casserole

A cozy, creamy tuna-and-pasta bake with a crispy cheese topping.

Ingredients — 4–6 servings

• 300 g pasta, such as egg noodles, penne, or fusilli
• 2 cans tuna, drained
• 1 small onion, finely chopped
• 250 g mushrooms, sliced
• 2 tbsp butter or olive oil
• 2 tbsp flour
• 500 ml milk
• 100 ml cooking cream
• 1 tsp Dijon mustard
• 100–150 g grated cheddar or Emmentaler
• Salt and black pepper
• ½ tsp garlic powder
• ½ tsp dried thyme
• ½ cup breadcrumbs
• 2 tbsp grated Parmesan, optional

Method

1. Cook the pasta in salted water until just al dente. Drain.
2. Sauté the vegetables: Heat butter or olive oil and cook the onion and mushrooms for about 5–7 minutes.
3. Make the sauce: Add flour and stir for 1 minute. Gradually whisk in the milk, then add the cream. Simmer until thickened.
4. Stir in mustard, garlic powder, thyme, pepper, and about half the cheese.
5. Combine: Add the pasta and tuna to the sauce. Fold gently so the tuna doesn't completely disappear.
6. Transfer to a greased baking dish.
7. Sprinkle with the remaining cheese, breadcrumbs, and Parmesan.
8. Bake at 190°C for about 20–25 minutes, until bubbling and golden.

Nice additions

• Frozen peas
• Sweet corn
• Chopped roasted red pepper
• Spinach
• A little lemon zest
• Crispy fried onions on top

For a lighter Mediterranean version: use olive oil, milk instead of cream, plenty of mushrooms, peas, lemon zest, parsley, and a smaller amount of cheese.