Tuna Pasta Casserole

 

An updated spin on an old classic.

Sun-dried tomatoes and Alfredo sauce add loads of flavor to this creamy pasta dish.

I realize that tuna casserole doesn't sound appealing to most people.  The original 70's style casserole was made with canned soup - not good on many levels.  My version is full of flavor from the sun dried tomato pesto and if you like creamy Alfredo, you will love this too.  You can top it with Parmesan, cheddar or Swiss cheese.  I used a blend of Gruyere and Emmental (traditional Swiss).  You can also substitute green beans for the peas if you prefer. This has been a family favorite at our house for years.  It is very easy to assemble and makes enough to feed a crowd. Give it a try!

1 box (12 oz) Gluten Free Elbow or Penne Pasta

1 Onion, chopped

2 Tbsp Olive Oil

3 heaping Tbsp Sun Dried Tomato Pesto

1 (10 oz) jar Alfredo Sauce 

(Trader Joe's is Gluten and Soy Free)

1 cup frozen Peas

2 (7 oz) cans Tuna 

(Trader Joe's SkipJack is Soy Free)

Parmesan, Cheddar or Swiss Cheese for topping - as much as you like!

Preheat oven to 425 degrees F.

Prepare the pasta according to the package instructions.

 While the pasta cooks, sauté the onions in the oil until translucent.

Stir in the sun dried tomato pesto and cook for 1-2 minutes more.

Pour in the Alfredo sauce and add the peas and tuna.

Gently fold, being careful not to break up the tuna too much.

Add the cooked pasta and gently fold together.

Pour into a lightly oiled  9x13 baking dish.

Top with the cheese.

Bake for just 10-15 minutes, until the cheese is melted and golden.

Makes 8 generous portions.