Tuna Casserole with Penne Pasta
Penne Pasta (gluten free or regular) instead of my usual egg noodles are used in this Tuna Casserole, no cream soups used, just an easy roux made instead…
Tuna Casserole with Penne Pasta
Ingredients
- 12 ounce can tuna or (two 5 ounce cans), drained
- 1-1/2 cups milk or half and half
- 3 tablespoons regular or gluten free all purpose flour
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoons garlic powder
- 1 teaspoon umami mushroom seasoning or your favorite blend
- salt and pepper to taste
- 3 green onions sliced
- 1/4 cup grated parmesan cheese
- 1 cup shredded cheddar blend cheese
- 6 ounces penne pasta, cooked to package directions, regular or gluten free
Directions
- Preheat oven to 350°, spray 8×8 square or 7×11 rectangle baking dish with cooking spray.
- Spread the drained tuna fish on the bottom of baking dish, set aside.
- Turn burner on low medium heat, set a skillet on burner, add butter and olive oil, after butter is melted add flour and whisk to mix together, cook for a minute, to make a light color roux, don’t burn.
- Slowly pour in milk or half and half, keep whisking to blend and thicken, remove from heat.
- Add the seasoning, garlic powder and sliced green onions, salt and pepper to taste.
- Stir in grated parmesan cheese. Pour on top of tuna fish in baking dish, mix in, add half of the shredded cheddar cheese.
- Mix everything to blend, stir and cover all the cooked pasta, spread the remaining shredded cheddar cheese on top of casserole.
- Cover with foil and bake in preheated oven for about 25-30 minutes. Remove from oven let sit for about 5-10 minutes before serving.
- Serves about 4. Enjoy!
