Dinner: Crunchy Tuna Casserole

Recipe by Judy Kim This 50s favorite gets upgraded with melty mozzarella and crunchy panko breadcrumbs.

This recipe includes superfoods such as:

Tuna

Health benefits of Crunchy Tuna Casserole

Tuna is great for a high protein diet as it has 33 grams of protein within its housing, with no pesky carbohydrates to worry about. In addition to this, tuna contains B vitamins and vitamin D, both of which are vital to fighting back against PCOS.

Ingredients

1 lb. bow tie pasta
2 tbsp. butter
1 onion, chopped
6 oz. canned white tuna (packed in oil), drained and flaked, reserve 2 tbsp. oil
2 tbsp. flour
kosher salt
Black pepper
1 c. white wine
2 c. chicken stock
1 c. frozen peas
1 tomato, diced
2 c. mozzarella, diced
1/2 c. grated Parmesan cheese
1/2 c. panko breadcrumbs
3 tbsp. extra-virgin olive oil
1/4 c. chopped fresh parsley, plus more for serving

Instructions

Preheat oven to 375 degrees F. In a large pot of boiling salted water, cook pasta according to package directions until al dente. Drain and set aside.
Meanwhile, in a medium pot over medium heat, melt 2 tablespoons butter and cook onion until translucent, 2 to 3 minutes. Add 2 tablespoons reserved oil from tuna, flour, 1 teaspoon salt, and 1/2 teaspoon black pepper and stir until flour turns golden, about 3 minutes.
Add wine and stir until smooth, then add chicken stock and continuously stir until incorporated. Bring to a boil, then reduce to a simmer until sauce begins to thicken, 5 minutes. Add cooked pasta, frozen peas, tomato, 1 cup mozzarella, Parmesan, and tuna.
In a small bowl, stir together panko, olive oil, and parsley. In a large baking dish, layer pasta mixture and top with remaining cup of mozzarella and breadcrumb mixture. Season generously with salt and pepper.
Bake until golden and bubbling, 20 minutes. Serve with parsley.

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