Modern Tuna Casserole

Name: Modern Tuna Casserole
Ingredients: 3 tablespoons butter, divided; 4 medium carrots, chopped; 1 medium onion, chopped; 1 medium sweet red pepper, chopped; 1 cup sliced baby portobello mushrooms; 2 cans (5 ounces each) albacore white tuna in water, drained and flaked; 2 cups fresh baby spinach; 1 cup frozen peas; 3 cups uncooked spiral pasta; 1 tablespoon all-purpose flour; 2/3 cup reduced-sodium chicken broth; 1/3 cup half-and-half cream; 1/2 cup shredded Parmesan cheese; 3/4 teaspoon salt; 1/4 teaspoon pepper

15 ingredients

3 steps

Ingredients

3 tablespoons butter, divided
4 medium carrots, chopped
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 cup sliced baby portobello mushrooms
2 cans (5 ounces each) albacore white tuna in water, drained and flaked
2 cups fresh baby spinach
1 cup frozen peas
3 cups uncooked spiral pasta
1 tablespoon all-purpose flour
2/3 cup reduced-sodium chicken broth
1/3 cup half-and-half cream
1/2 cup shredded Parmesan cheese
3/4 teaspoon salt
1/4 teaspoon pepper

Directions

1

In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes.
2

Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean.
3

In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, adding reserved pasta water if needed, 1-2 minutes. Stir in cheese, salt and pepper. Pour over pasta; toss to coat.