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Bow Tie Tuna and Mushroom Casserole Delight

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Ingredients

Adjust Servings:
1 lb bow tie pasta (also called farfalle)
5 tablespoons unsalted butter
1 red bell pepper, chopped
10 ounces white mushrooms, sliced
3 scallions, chopped
1/3 cup flour
2 cups milk
1 cup chicken broth
2 (6 ounce) cans tuna, drained and flaked
3/4 cup parmesan cheese, freshly grated
1/8 teaspoon cayenne pepper
salt and pepper
1/4 cup dried breadcrumbs

Nutritional information

619.7
Calories
206 g
Calories From Fat
22.9 g
Total Fat
11.8 g
Saturated Fat
133.2 mg
Cholesterol
407.9 mg
Sodium
68.1 g
Carbs
3.8 g
Dietary Fiber
3.7 g
Sugars
35 g
Protein
365g
Serving Size

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Bow Tie Tuna and Mushroom Casserole Delight

Features:
    Cuisine:

    Love it. I may add green olives chopped next time for that extra kick!

    • 85 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Tuna Casserole With Bow Ties, Mushrooms and Parmesan, This is a great from scratch Tuna Casserole No canned soup here, an easy Parmesan cream sauce with just a touch of cayenne to give it a nice kick Red bell peppers, green onions and mushrooms give it the right flavor and colors to pull an ordinary tuna casserole to over the top This recipe comes from Art Smith’s cookbook Kitchen Life which I am enjoying very much! When I make this again, I will probably substitute Ritz cracker crumbs for the dried bread crumbs to add a little more pizzaz to the top , Love it I may add green olives chopped next time for that extra kick!


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    Steps

    1
    Done

    Position a Rack in the Center of the Oven and Preheat the Oven to 350. Lightly Coat the Inside of a 2 to 3 Quart Baking With Vege Spray.

    2
    Done

    Bring a Large of Water to a Boil Over High Heat. Add the Pasta and Cook Until Barely Tender (it Will Cook Further in the Oven). Drain Well. Return the Pasta to the Cooking Pot.

    3
    Done

    Meanwhile Heat the Butter in a Large Skillet Over Medium Heat. Add the Bell Pepper and Cook Stirring Often, Until Softened, About 3 Minutes.

    4
    Done

    Add the Mushrooms and the Scallions, and Cook, Stirring Often, Until the Mushroom Juices Evaporate and the Mushrooms Are Tender, About 6 Minutes.

    5
    Done

    Sprinkle With the Flour and Stir Well. Stir in the Milk and Broth, and Bring to a Boil, Stirring Often.

    6
    Done

    Reduce Heat to Medium Low and Simmer Until Slightly Thickened, About 3 Minutes.

    7
    Done

    Remove from Heat and Stir in the Tuna, Cup Parmesan and the Cayenne. Stir This Into the Pasta Mixture and Season With Salt and Pepper.

    8
    Done

    Pour the Pasta Into the Baking Dish and Sprinkle With Bread Crumbs and Remaining Cup Parmesan. Bake Until the Sauce Is Bubbling, 25 to 30 Minutes. Let Stand 5 Minutes, Then Serve Hot.

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    Levi Wilson

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