We all know how delicious a classic tuna noodle casserole can be, but more often than not, that humble dish can be more nostalgic than impressive on the family dinner table. This dreamy recipe for tuna alfredo casserole is a wonderfully simple adaptation of this classic recipe, calling for tender rotini pasta and creamy alfredo sauce, spiced to perfection with paprika, garlic powder, oregano and parsley, all topped off with a brilliant crust of golden breadcrumbs.
One of the best things about this casserole is that it can be ready and on the table in only 35 minutes, which we all know is the holy grail of busy weeknight meals. Needless to say, this recipe is a knockout with kids and adults alike, and it's perfect for preparing earlier in the week for some fantastic leftovers for lunch. If it's to your taste, you can also opt to sprinkle on a cup of grated cheddar cheese before placing your casserole into the oven.
Tuna Alfredo Casserole
4
15 minutes
20 minutes
35 minutes
8 ounces (225 grams) rotini pasta
6 ounces (170 grams) canned tuna, drained
1 cup (225 grams) frozen peas
14 ounces (400 grams) alfredo sauce
1 teaspoon dried parsley
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup (115 milliliters) half and half or cream
1 cup (225 grams) golden breadcrumbs
2 tablespoons butter, melted
Preheat the oven to 350 degrees Fahrenheit. Bring a pot of salted water to a boil and cook the rotini pasta according to package instructions. Place the frozen peas into the bottom of a colander and, once ready, drain the pasta over the frozen peas to defrost.
Pour the pasta and the frozen peas into the bottom of a 3-quart casserole dish.
Pour the tuna, alfredo sauce, parsley, paprika, oregano, garlic powder, black pepper, salt, and half and half over the pasta. Stir well with a wooden spoon until combined.
In a small bowl, combine the melted butter and the breadcrumbs and sprinkle over the casserole. Place the casserole into the preheated oven, uncovered, for 20 minutes, or until the breadcrumbs are nicely browned.
Pro tip: Feel free to play around with the type of pasta in this recipe; bow tie pasta, ziti and fettuccine can work just as well as the rotini.
