- 2 6 oz cans tuna, drained
- 4 oz mushrooms, diced (optional if you don’t like them)
- 1 egg
- 3 cups shredded Cheddar cheese
- ½ cup Parmesan cheese
- 1 cup sour cream
- 2 cups milk or half-and-half
- 1 tbsp dried onion flakes
- 2 tsp garlic powder
- ½ tsp dry mustard
- Salt and pepper to taste
- 6 cups dried pasta (8 oz)
- ¾ cup seasoned bread crumbs (I prefer panko)
- 2 tbsp butter or margarine
Cook pasta al dente; drain. In large bowl, combine tuna, mushrooms, egg, cheeses, milk, and seasonings. Stir in pasta until incorporated. Pour into deep casserole dish sprayed with non-stick spray. Melt butter and stir together with crumbs; sprinkle over casserole. Bake 350 degrees for 45 minutes or until bubbly and browned on top (can do 25 minutes with lid on and 20 minutes off if desired; this helps the casserole stay moist but still get crispy on top).
My goal was to make a tuna casserole recipe WITHOUT using the stereotypical condensed soup. I think I succeeded!
You can half this recipe for a smaller group (2-3). I have also successfully made this dish with chicken instead of tuna.