A classic tuna casserole, while delicious, can often come across as a little outdated and visually less appetizing than its more modern counterparts. There’s no denying that the flavors of a traditional tuna casserole need very little editing; however, the dish itself could definitely use a touch of elevation to bring it into the modern culinary world.
If instead of following the traditional recipe, we use some pasta shells, we can give this iconic dish a whole new life! More fun to make and more enjoyable to eat, this delicious recipe will put tuna casserole back on the menu!
Ingredients: - a package of conchiglioni or big pasta shells,
- 4 cans of tuna in olive oil, drained and flaked
- 1 onion, diced,
- 1 bag of frozen peas,
- 2 cans of cream of onion soup,
- 1/2 teaspoon Italian seasoning (you can also make your own with this
recipe)
- 1/2 teaspoon red-pepper flakes,
- grated parmesan cheese (or any other cheese you like),
- breadcrumbs or panko,
- a little bit of butter.
Directions:
1. Boil water and cook the pasta following the package directions but making sure to cook it "al dente." They'll finish cooking in the oven. Preheat your oven to 375 F (190 C). Once done, drain the pasta and arrange them in a casserole dish, greased.
2. Sautee the diced onions in a small pan until golden.
3. In a big bowl, mix the drained tuna, the peas, the onion, the cream of onion soup and the Italian seasoning.
4. Stuff every shell with the creamy tuna mixture. If there's any remaining sauce, top the casserole with it.
5. In a small pan, melt the butter. Add the panko crumbs, the red pepper flakes and the grated parmesan cheese. Sprinkle it over the stuffed pasta shells. Bake for around 20 minutes or until the cheese is golden and bubbly.
TIP: A hearty, creamy casserole like this one pairs perfectly with a fresh green salad. Try an arugula and cherry tomato with a light Italian dressing.
Recipe adapted from
Homemade Interest.
