Tuna Noodle Casserole with Gruyere Cheese and Piquillo Peppers is an upgraded version of the classic tuna noodle casserole. Spiked with a bit of white wine and topped with buttery parmesan breadcrumbs – Yum!
I teamed up with Blue Harbor Fish Co. to bring you this post.
Today I’m putting a twist on the classic tuna noodle casserole – Spiking it with piquillo peppers, a splash of white wine and lots of melty gruyere cheese. Trust me guys – This is going to be the best tuna noodle casserole you’ve ever put in your mouth… My boyfriend said so.
We were talking the other day about how I always bring treats in to work and no one really eats them – Sweet stuff like these Chocolate Shortbread Cookies, this Blackberry Galette or these Blondies with Cinnamon Cream Cheese Frosting. The people I work with have way more self-restraint than I do… Then Rick said: “You should bring this Tuna Noodle Casserole into work. I’ll bet everyone would devour it. It’s so good!”
Maybe I should try that next…. But for now, I’ve been bogarting all the leftovers for myself. I’ve seriously eaten this tuna noodle casserole for dinner, lunch the next day, and then dinner the next night… Needless to say, it reheats well.
The layers of ingredients in this tuna noodle casserole are key here. We’ve got some really yummy stuff going on:
- Gruyere cheese with its nutty tanginess
- A good glug of white wine for some bright acidity
- Piquillo peppers, which have a rich, sweet and smoky flavor
- A golden-brown topping of panko and parmesan
One tip I have for you when making this tuna noodle casserole with gruyere is to be sure to cook your pasta just shy of al dente – Give it a minute or two less than the suggested cooking time. That way, when everything gets combined and baked together, your pasta won’t be a mushy, soggy mess. Instead, it will hold its shape and texture.
Another tip is to be sure to use the best quality tuna. I used Blue Harbor Fish Co. Albacore Tuna in this tuna noodle casserole with gruyere. The flavor of their wild Albacore with a touch of sea salt really shines through in this dish. Plus, I love that their tuna is from Marine Stewardship Council (MSC) certified fisheries that are dedicated to sustaining the world’s seafood supply.
Blending all the flavors together is the creamy white wine sauce. Made with milk, chicken stock and a bit of white wine, its tanginess is the perfect match to the creamy gruyere cheese, the sweet peas and the smoky piquillo peppers. Look for jarred piquillo peppers in the pickle aisle of your local market. I’ve found them to be readily available. However, if you can’t find them, you can also use pimento peppers or fire roasted red peppers. These are all peppers that don’t pack any heat, but instead have a sweet, smoky flavor to them.
And then, to top off this tuna noodle casserole with gruyere is the most glorious golden brown topping of crispy panko breadcrumbs, nutty parmesan cheese and fresh parsley. It was hard not to just eat it all up as I was “taste-testing” it for doneness before topping the casserole with it. Bake it all together in the oven for about 15 minutes until it’s nice and bubbly and enjoy!
Tuna Noodle Casserole with Gruyere Cheese and Piquillo Peppers
- 12 ounces farfalle pasta
- 5 Tbsp. butter divided
- 1 medium onion finely chopped
- 3 cloves garlic chopped
- 4 Tbsp. flour
- 1/2 cup white wine or dry vermouth
- 2 cups whole milk
- 2 cups chicken stock
- 1 1/2 cups frozen peas
- 1/2 cup piquillo peppers diced (6 ounces)
- 4 3- ounce pouches Blue Harbor Albacore Tuna in Water with Sea Salt flaked
- 1 cup Gruyère cheese grated
- 1 Tbsp. lemon juice
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmigiano-Reggiano
- 2 tablespoons chopped fresh parsley
Preheat oven to 375°F. Cook the farfalle pasta in a large pot of boiling salted water until just shy of al dente. Drain.
Meanwhile, in a large saucepan, melt 4 tablespoons of the butter. Add the onion and garlic, cook over moderate heat, until softened, about 3 minutes.
Stir in flour and cook 1-2 minutes; add white wine (or dry vermouth) and stir. Add stock and milk, and bring to a bubble. Cook the sauce over medium-high heat, stirring occasionally, until thickened, about 6-8 minutes.
To the sauce, add the cooked farfalle pasta, frozen peas, piquillo peppers, tuna, gruyere cheese, and lemon juice and toss to coat. Season with salt and pepper, to taste. Transfer the mixture to a large baking dish.
In a small skillet, melt the remaining 1 tablespoon of butter. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute, stir in the parsley and parmesan. Sprinkle the panko mixture over the casserole and bake for 15 minutes, or until bubbly. Serve immediately.
You can reheat this casserole in a 350-degree oven for 45 minutes.
Wine Pairings for Tuna Noodle Casserole with Gruyere Cheese and Piquillo Peppers:
- The bright citrus and herbal notes of a Sauvignon Blanc make a perfect match for this casserole.
- For a fun pairing, and to really give this tuna noodle casserole an upgrade, pair it with a sparkling wine like Cava.
This is a sponsored post written by me on behalf of Blue Harbor Fish Co.