Not Yo' Mama's Tuna Noodle Casserole
This Not Yo' Mama's Tuna Noodle Casserole is a little bit different than the Tuna Noodle Casserole you probably remember as a kid! It gets a "grown-up" look and taste with chopped spinach and roasted red bell peppers - and the wide egg noodles have been replaced with penne pasta!
Servings: 8 servings
Ingredients
- 16 ounces penne pasta
- 1 package frozen chopped spinach thawed and squeezed dry
- 2 packages Knorr leek soup mix 1.8 oz. each
- 3 cups milk
- Salt and pepper to taste
- 2 - 3 cans Albacore tuna, drained 6 oz. each
- 4 tablespoons chopped and drained roasted red bell peppers from a 7 oz. jar
- 2 cups Mozzarella cheese, shredded 8 oz.
- 2 tablespoons butter melted
- ½ cup plain dry breadcrumbs
Instructions
- Heat oven to 350F.
- Spray a 9x13-in. casserole dish with cooking spray and set aside.
- Cook and drain the penne pasta according to package directions.
- While the pasta is cooking, mix the soup mix and milk in a large saucepan. Heat to boiling over medium heat, stirring constantly. Season with salt and pepper. Add the cooked and drained pasta, the spinach, tuna and bell peppers to the soup mixture.
- Spread the mixture evenly into the prepared casserole dish. Top with cheese.
- In a small bowl, combine the butter and breadcrumbs. Sprinkle evenly over the cheese.
- Bake, uncovered, for 25-30 minutes or until the top is golden.
Notes
- Adjust the amount of tuna to taste. Some people don't like the casserole to taste as "fishy"
Nutrition
Calories: 509kcal | Carbohydrates: 64g | Protein: 30g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 1740mg | Potassium: 648mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4618IU | Vitamin C: 6mg | Calcium: 409mg | Iron: 2mg
