The New Tuna Casserole

14 35 490
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 6
The New Tuna Casserole
Health Highlights


1/4 cup All-purpose white flour
3 tbsp Butter, unsalted
1 1/4 cup Chicken broth (stock)
1 package (227g) Cremini (Italian) mushroom
1 tbsp Dijon mustard
1 cup Frozen green peas
1/2 cup Panko bread crumbs
1 cup Parmesan cheese, grated
1 cup Partly skimmed milk, 2% M.F.
250 gm Pasta, Rigatoni, whole wheat, dry
1/2 tsp Salt
3 can drained White tuna, canned in water, drained
1 medium Yellow onion (finely chopped)
1 large stalk(s) Celery (diced)


Cook pasta in a large pot of boiling water, following package directions but omitting salt, until tender, 9 to 11 minutes. Then drain.

Melt butter in a large oven-safe frying pan over medium. Add onion, celery and mushrooms. Cook until mushrooms are brown and celery is tender, 5 to 7 minutes. Sprinkle flour over vegetable mixture. Stir to combine. Gradually add broth, salt, milk and mustard.

When mixture is thickened, stir in pasta, peas, tuna and oil in can. Gently stir to combine, breaking tuna into large chunks. Cook for 2 minutes. Sprinkle evenly with Parmesan, then panko.

Preheat broiler. Broil in centre of oven until top is golden brown, 2 to 4 minutes.

Serve and enjoy, or freeze for later!

Nutrition Facts

Per Portion

Calories 490
Calories from fat 143
Calories from saturated fat 70
Total Fat 15.9 g
Saturated Fat 7.7 g
Trans Fat 0.5 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 3.8 g
Cholesterol 69 mg
Sodium 974 mg
Potassium 790 mg
Total Carbohydrate 54 g
Dietary Fiber 6.1 g
Sugars 7.1 g
Protein 36 g

Dietary servings

Per Portion

Grain 2.1
Meat 1.1
Meat Alternative 0.2
Milk 0.2
Milk Alternative 0.3
Vegetables 1.8

Energy sources


Meal Type(s)