Corn and Tuna Casserole

Author: Canadian Living

Canned corn, tuna, evaporated milk and dried pasta are always surefire items to keep on the pantry shelf. Here, they're baked together in a comforting casserole. Your favourite salsa on the side would add zing.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 3 cups penne
  • 3 cups fusilli pasta
  • 3 cups bow tie pasta
  • 3 cups elbow macaroni
  • 3 tablespoons butter
  • 1 1/4 cup fresh bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 1 onion chopped
  • 1 clove garlic minced
  • 1 can evaporated milk
  • 4 oz light cream cheese cut_in bits
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 can corn kernels
  • 1 can tuna drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Drain well and return to pot.

Meanwhile, in large skillet, melt butter over medium heat; transfer 1 tbsp (15 mL) to bowl. Stir bread crumbs and parsley into butter in bowl until combined; set aside.

Add onion and garlic to skillet; cook, stirring occasionally, for 5 minutes or until softened. Stir in evaporated milk, cream cheese, mustard and oregano, whisking until smooth. Add to drained pasta. Gently stir in corn, tuna, salt and pepper.

Transfer to lightly greased 8-cup (2 L) casserole dish; sprinkle with bread crumb mixture. Bake in 350°F (180°C) oven for 20 to 30 minutes or until bubbly and top is golden brown.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 1093 mg
  • Protein 31 g
  • Calories 707.0
  • Total fat 29 g
  • Cholesterol 85 mg
  • Saturated fat 15 g
  • Total carbohydrate 82 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 30.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Corn and Tuna Casserole

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