Tuna casserole is the ultimate in comfort food. But when it's made with just five ingredients and updated with some pesto and fancy pasta, it's fun to make and eat too. This five ingredient Tuna Alfredo Casserole recipe is perfect for dinner on a busy weeknight.
You could add just about any frozen, thawed vegetable to this easy updated tuna casserole recipe; peas or corn would work well. Or add some drained canned mushroom slices, or chopped green onion or some chopped cooked bell pepper or regular onion. That's what is so nice about casseroles; they can be changed to suit your mood and whim and what you have on hand.
When you make a casserole that has pasta in it, it's important to undercook the pasta slightly before adding it to the remaining ingredients. The pasta will continue cooking in the casserole dish in the oven and you don't want it to overcook and be mushy.
- 3 cups mafalda (mini lasagna) or mostaccioli noodles or penne pasta
- 1/2 cup basil pesto
- 1 (10 ounce) container refrigerated cheese or plain Alfredo sauce
- 1 (12 ounce) d, drained and chunked
- 1/3 cup grated Parmesan cheese
Preheat oven to 400°F. Bring a large pot of water to a boil.
Cook the pasta according to directions, taking one minute off the cooking time. When the pasta is almost al dente, drain well.
Meanwhile, combine pesto and Alfredo sauce in a medium bowl and mix to combine. Add the cooked pasta and tuna and mix gently.
Pour the tuna mixture into a greased 2 quart glass baking dish and top with Parmesan cheese.
Bake for 15-20 minutes until cheese is melted and casserole is hot.