Tuna Casserole with Cheese

Tuna Noodle Casserole with Piquillo Peppers and Gruyere Cheese is an upgraded version of the classic tuna noodle casserole. Spiked with a bit of white wine and topped with buttery parmesan breadcrumbs – Yum! | platingsandpairings.com

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 652kcal

Author: Platings and Pairings

This easy Tuna Noodle Casserole with Cheese is an upgraded version of classic tuna noodle casserole. Spiked with piquillo peppers, white wine & topped with panko.

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Ingredients

12 ounces bowtie pasta or your favorite pasta shape
5 Tablespoons butter divided
1 medium onion finely chopped
3 cloves garlic chopped
4 Tablespoons flour
1/2 cup white wine or dry vermouth, or omit
2 cups whole milk
2 cups chicken stock or bone broth
1 1/2 cups frozen peas
1/2 cup piquillo peppers diced (6 ounces), or pimento peppers or roasted red peppers
12 ounces canned tuna flaked
1 cup Gruyère cheese grated, or cheddar cheese
1 Tablespoon lemon juice
1/2 cup panko breadcrumbs
1/2 cup grated parmesan
2 Tablespoons chopped fresh parsley

Instructions

Preheat oven to 375°F. Cook the 12 ounces bowtie pasta according to the package directions in a large pot of boiling salted water until just shy of al dente. Drain.
Meanwhile, in a large saucepan, melt 4 TBSP of the butter. Add the 1 medium onion and 3 cloves garlic, cook over moderate heat, until softened, about 3 minutes.
Stir in 4 Tablespoons flour and cook 1-2 minutes; add 1/2 cup white wine (or dry vermouth) and stir. Add 2 cups chicken stock and 2 cups whole 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 pasta, 1 1/2 cups frozen peas, 1/2 cup piquillo peppers, 12 ounces canned tuna, 1 cup Gruyère cheese, and 1 Tablespoon 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 TBSP of butter. Add the 1/2 cup panko breadcrumbs and cook over moderate heat, stirring, until golden, about 1 minute, stir in the 1/2 cup grated parmesan and 2 Tablespoons chopped fresh parsley. Sprinkle the panko mixture over the casserole and bake for 15 minutes, or until bubbly. Serve immediately.

Notes

How to store & reheat

Store leftovers in an airtight container or covered with foil in the refrigerator for up to 3 days. To reheat in the oven, cover with aluminum foil and bake at 350-degrees for about 45-minutes until heated through. Or, simply reheat in the microwave.

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