Grown-Up Tuna Noodle Casserole
- Butter, to grease pan
- 12 ounces fusilli pasta (or shells or wide egg noodles -- whatever like)
- 2 tablespoons olive oil
- 2 cups sliced cremini mushrooms
- 1/3 cup minced shallots (about 2 large shallots)
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 3 tablespoons all-purpose flour
- 3 1/2 cups whole milk
- 3/4 cup grated Parmesan cheese
- 3 tablespoons capers, drained
- 2 5-ounce cans chunk light tuna, drained
- 1/2 cup sour cream
- 1 cup thinly-sliced kale or spinach
- 1 1/2 teaspoons dried thyme
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1/2 cup bread crumbs
- 1/2 cup finely chopped Italian parsley, to top (optional)
- Produce
- Cremini mushrooms (2 cups)
- Garlic (4 cloves)
- Italian parsley (1/2 cup)
- Kale or spinach (1 cup)
- Shallots (1/3 cup)
- Thyme, dried (1 1/2 teaspoons)
- Seafood
- Tuna, light (1 2 5-ounce cans chunk)
- Condiments
- Capers (3 tablespoons)
- Cooking & Baking
- All-purpose flour (3 tablespoons)
- Black pepper, freshly ground (1/8 teaspoon)
- Kosher salt (1 teaspoon)
- Olive oil (2 tablespoons)
- Pasta & Grains
- Fusilli pasta (12 ounces)
- Bread & Baked Goods
- Bread crumbs (1/2 cup)
- Dairy
- Butter (1)
- Butter, unsalted (2 tablespoons)
- Parmesan cheese, grated (3/4 cup)
- Sour cream (1/2 cup)
- Whole milk (3 1/2 cups)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on thekitchn.com
Social Stats
57.4Rating
1-100
1-100
20Tweets
109Facebook
Shares
Shares
127StumbleUpon
Views
Views
25PinterestPins
Recipe Stats
Published January 30, 2013 (3 weeks ago).
51 people saved this recipe.
