This is an easy tuna noodle casserole that can be made during the week for your family! It’s a delicious twist on the classic tuna noodle casserole that you’re used to using sun dried tomatoes, peas and roasted red pepper and real cream instead of cream of mushroom soup.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup panko bread crumbs
• 2 garlic cloves , pressed or finely minced
• 8 ounces sliced mushrooms
• 3 tablespoons unsalted butter
• 1 medium onion . finely chopped
• 3 tablespoons flour
• 3 cups heavy cream
• 1 cup frozen peas
• 1/2 cup roasted red peppers , chopped and blotted dry with a paper towel
• 2 tablespoons sun dried tomatoes , drained minced
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 12 ounces farfalle pasta , cooked to al dente and drained
• 12 ounces solid white tuna , well drained
• 3/4 cups parmigiano-reggiano cheese , finely grated

Directions

1. Preheat the oven to 375°F degrees. Coat a large casserole dish with cooking spray and set aside.
2. In a medium skillet, heat the olive oil over medium heat. Add the garlic, cook for 1 minute. Add the panko bread crumbs, tossing to coat. Continue to brown for 3-4 minutes until fragrant and browned. Remove and set aside.
3. Using the same pan, return to medium heat and add the mushrooms, using just the leftover oil. Reduce to half the size and spoon out to a dish. Set aside.
4. In the same pan over medium heat, melt the butter. Add the onion and saute until it is soft and opaque. Mix in the flour until it makes a paste,and continue stir until flour is light brown. Whisk in the cream, bringing to a simmer. Add the frozen peas, sun dried tomatoes and roasted red peppers. Toss to coat and remove from the heat. Season with salt and pepper.
5. In a large mixing bowl, combine cooked pasta, cream mixture,mushrooms, onions, garlic, tuna, and cheese. Mix until all ingredients are fully combined and then transfer to the prepared casserole dish.
6. Top with the seasoned panko topping.
7. Bake, covered with aluminum foil, for 20 minutes, then remove the aluminum and cook for an additional 5 minutes or until casserole registrars at 145°F. Remove and allow to rest for 10 minutes before serving.
8. If you've tried this recipe, come back and let us know in the comments or star ratings.