Tuna & Veggie Casserole

This recipe is 'Doug's Tuna Casserole' REVAMPED. Doug was my grandpa, btw.


Grandpa, don't get me wrong this recipe was already DELISH but I just felt like it could use a few more veggies, that's all. I think you would have loved this version too 🥰.

Tuna and Veggie Casserole

Grandpa's recipe called for a can of condensed soup & well that just ain't my style. So along with pumping up the veggies, I swapped the canned soup for heavy cream, vegetable stock & dried thyme

.

Don't have the veggies listed? No problem! Swap them out for whatever you have on hand.


Doug's Tuna & Veggie Casserole

Serves 6


What you'll need:


3 tbsp + 2 tbsp olive oil , divided

227g package white mushrooms, thinly sliced

4 celery ribs, small dice

3 medium carrots, small dice

1 large onion, small dice

1 head broccoli, chopped into small florets (you want the broccoli to cook quickly, so make sure the stems aren't too thick)

1/4 cup butter

1/4 cup all purpose flour

1 1/2 cups heavy cream

1 1/2 cups vegetable stock (water also works)

2 170g cans of flaked tuna in water, drained well

1 tsp dried thyme

2 tsp salt

1 tsp black pepper

2 cups small shell pasta (Conchiglie)

1/2 cup panko bread crumbs


Steps:

Preheat oven to 400F


Bring a large pot of water to boil & cook pasta shells according to package directions.

Heat 3 tbsp of olive oil in a large, deep frying pan over medium heat. Add 227g of sliced mushrooms & cook until water has been released and they are almost completely caramelized, this could take 15-20 minutes. Once the mushrooms are caramelized, add 1 head of small broccoli florets & 3 diced carrots to the pan and cook until starting to soften. Once the carrots & broccoli are slightly soft add 1 diced onion and 4 dice celery ribs to the pan and cook for 5 minutes. Add 1/4 cup butter to the pan & cook for 2 minutes, stirring to coat the vegetables with butter. Add 1/4 cup flour to the pan, cook for 2-3 minutes or until the flour has coated all the vegetables & starts to turn slightly golden. Slowly pour in 1 1/2 cups of heavy cream & 1 1/2 cups of vegetable stock, stirring constantly to prevent lumping. Stir 2 cans of well drained flaked tuna, 1 tsp dried thyme, 2 tsp salt & 1 tsp black pepper into the pan. Cook for 5 minutes stirring often. The sauce will thicken as it cooks.


Combine 1/2 cup panko bread crumbs and 2 tbsp olive oil in a bowl & set aside.


Once the pasta shells are cooked, drain and mix into the thickened vegetable sauce. Spoon mixture into a 9 x 13 glass baking dish or large casserole dish. Sprinkle panko mixture on top of the casserole.


Bake for 20-25 or until golden brown on top & bubbling.



Serve it up & enjoy!


Cheers!

Chef Jill's Signature




Tuna & Veggie Casserole



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