Friday, January 11, 2008

Italian Tuna Casserole

Recipe from: Rachael Ray's Express Lane Meals
Found online at:

Italian Tuna Casserole

Recipe #200806
Rachael Ray
servings click to change U.S./Metric measurement system or number of servings
time to make 44 min 30 min prep
1 (10 ounce) box frozen chopped spinach

1 lb shell pasta (medium or large, with ridges)
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
1 medium onion, finely chopped
5 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken broth
2 cups milk
1/4 teaspoon grated fresh nutmeg
1 teaspoon hot sauce
1 teaspoon Dijon mustard

black pepper
2 (6 ounce) cans white tuna in vegetable oil, drained I used 1 can of albacore and 1 can of tuna
1 cup grated parmigiano-reggiano cheese
2-3 tablespoons chopped fresh flat-leaf parsley

Not the one? See other Italian Tuna Casserole Recipes

  1. Place spinach on a plate and microwave it for 6 minutes on HIGH to defrost it; place it in a clean kitchen towel and wring it dry; set aside.
  2. While the spinach is defrosting, get a big pot of water on the stove; bring to a boil; then salt the water liberally and cook the shells to al dente.
  3. While the pasta cooks, heat a deep large skillet over medium heat.
  4. Add in the olive oil, then melt the butter into the oil.
  5. When the butter melts, add in the onions and garlic; cook 4-5 minutes until tender.
  6. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine—it will cook off and the mixture will thicken almost immediately.
  7. Whisk in the stock, then whisk in the milk and bring it to a bubble.
  8. Reduce heat slightly; season the sauce with nutmeg, hot sauce, and mustard; season with salt and pepper to taste.
  9. Simmer 2-3 minutes to thicken; then add in the spinach, separating it as you add it to the sauce.
  10. Preheat the broiler.
  11. Back to the sauce, add in the tuna, flaking it as you go; then stir to combine.
  12. Heat the spinach and tuna for a minute or so.
  13. Drain the pasta and toss with the sauce.
  14. Transfer mixture to a casserole dish; cover it with the cheese.
  15. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese.
  16. Top with parsley and serve.
Although this was relatively easy, it was just "ok." It wasn't anything to write home about and I probably won't make it again. One good thing about this recipe, though, was that I had nearly everything on hand. The only thing I had to buy was the spinach... good deal!

No comments:

Related Posts with Thumbnails