This Gourmet Tuna Casserole has the same feel good comforts as the stuff you ate as a kid, but the cream of portobello and English peas make it gourmet.
Tuna casserole is one of my go-to standard easy dinners. The version we ate as kids grossed me out because we used campbell’s cream of mushroom. Sorry in advance if you love that stuff, but the little black cubes of mushrooms always grossed me out. I think Trader Joes’ Cream of Portobello is outstanding and really takes your standard tuna casserole to the next level. Use fresh English peas in lieu of frozen peas. Why? They just taste better, in my opinion. They have a nice little pop to them. I’m picky about my tuna too. Go figure, right? I use two cans of tuna in this recipe and like to use one packed in olive oil and one packed in water. I’m weird like that.
I totally struggled to find a way to photograph tuna casserole. I mean, how do you do it? I dunno. And if you’re wondering, my baking dish isn’t dirty, its just a very well seasoned and well loved piece of stoneware and I love it.
- 16 ounces pasta*
- 10 ounces fresh English peas
- 33 ounces (three boxes) Trader Joe's Condensed Cream of Portabella Mushroom Soup
- 2 (5 ounce) cans albacore tuna, drained **
- 1/4 cup panko bread crumbs
- 1/4 cup shredded parmesan, chopped
- 1/4 cup parsley, minced
- Preheat oven to 400 degrees F.
- Boil pasta in large pot of salted water. About a minute before the pasta is cooked to al dente, add the peas. Drain and set aside.
- In 11x17 inch casserole dish, combine mushroom soup and drained tuna. Stir in pasta and peas.
- Combine bread crumbs, parmesan, and parsley. Spread evenly over top of casserole. Cover dish with foil. Cook in preheated oven for 20 minutes. After 20 minutes, remove foil, set oven to broil, and cook another 5 minutes to allow top to slightly brown.
** I use one can in olive oil with salt and one can packed in water with half salt