Tuna Casserole can be awfully boring, full of cans of this, and cans of that, but not this one. This recipe came to be after a Facebook conversation, bouncing around some ideas, keeping in mind the ingredients I had in the kitchen. Creamy, smoky and just the right amount of texture… I served it with steamed broccoli and it will be our number one Tuna Casserole from here on in.
My Super (without the soup) Tuna Casserole
Inspired by My Facebook Pals
- 1/2 pound rotini pasta, uncooked
- 4 slices bacon, fried crisp and crumbled (*keep 2 tbsp fat)
- 1 tbsp olive oil
- 2 tbsp reserved bacon fat*
- 1/4 cup flour
- 1 tbsp dijon mustard
- 1 onion, diced
- 1 garlic, minced
- 1/4 cup celery, diced
- 1 cup mushrooms, sliced
- 1 can tuna, drained
- 1 1/2 cups chicken stock
- 1 cup 2% milk
- 1/2 block (4 oz) cream cheese
- 2 tbsp grated Parmesan
Cook pasta according to directions, drain and set aside. In Dutch oven, sauté onions, garlic, mushrooms, and celery in the olive oil and reserved bacon fat. When the veggies are softened, stir in mustard and sprinkle with flour and S&P, stir and allow the flour to cook for a minute or so. Whisk in chicken stock and milk and continue whisking, over medium heat, until the sauce is thickened. Once thickened, add in cream cheese in small bits and stir until melted. Stir in tuna, half the crumbled bacon and the cooked pasta. Top with Parmesan and the rest of the bacon and bake uncovered in a preheated 350 degree oven for 30 minutes.
Enjoy the creamy, bacon-y goodness!