Description
The “new” tuna noodle casserole! This version is cheesy, creamy, sophisticated and satisfying!
Ingredients
- 1 pound Pasta, Rotini
- 6 Tablespoons Butter, Divided
- 2 whole Shallots, Diced
- 1 package (8 Oz. Size) Sliced Mushrooms
- ¼ teaspoons Dried Sage
- 1 teaspoon Oregano
- 3 Tablespoons Flour
- 1-½ cup Vegetable Broth
- 4 ounces, weight Cream Cheese
- 1 cup Gruyere Cheese, Shredded
- 1 cup Monterey Jack Cheese, Shredded
- ¾ teaspoons Salt
- ½ teaspoons Pepper
- 1 can (12 Oz. Size) White Tuna Packed In Water, Drained
- FOR THE TOPPING:
- ¼ cups Bread Crumbs
- ¼ cups Panko Bread Crumbs
- 2 Tablespoons Butter
Preparation
Preheat oven to 350ºF. Prepare pasta according to package directions.
Melt 2 tablespoons butter in a large skillet. Add shallots and mushrooms. Sprinkle dried sage and oregano and cook until slightly browned. Remove and set aside.
Melt the remaining 4 tablespoons butter in the skillet. Whisk in flour and cook until mixture thickens. Gradually whisk in broth. Add cream cheese, Gruyere and Monterey Jack. Continue to whisk until cheese melts and sauce begins to thicken. Stir in salt and pepper.
Combine pasta and tuna. Stir in sauce and mushrooms. Stir to combine. Pour onto a 13×9 casserole dish.
In a small bowl, combine bread crumbs, panko and butter for the topping. Sprinkle over pasta. Bake for 35–40 minutes or until bubbly. Let stand 5 minutes before serving.
