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Classic Tuna Fusilli Casserole

This has all the creamy goodness of your grandma’s version.

Serves 8
Ready in 55 mins
Prep time 10 mins
Cooking time 45 mins
333 calories per serving


> cooking spray
> 6 oz fusilli pasta
> 12 oz canned chunk light tuna, drained
> 1 cup frozen peas, thawed
> 1/2 cup chopped onions
> 1 (8 oz) pkg sliced mushrooms
> 1/3 cup chicken stock
> 6 tbsp all purpose flour
> 4 cups milk
> 3/4 cup grated Parmesan cheese
> 1 cup panko bread crumbs
> 1/4 cup Parmesan cheese
> 1/2 cup basil leaves


Preheat oven to 400°. Spray an 8x10-inch ovenproof dish with cooking spray. In a large pot of boiling water, cook fusilli pasta until just tender, according to package directions. Drain and place in a large bowl. Stir in flaked tuna and peas.
Spray a large skillet with cooking spray and heat over medium-high heat. Add onions and mushrooms and cook, stirring often, until the softened but not browned, about 5 min. Add stock and cook until evaporated, 4 to 5 min. Sprinkle flour over the vegetables; stir to coat. Cook over low heat for 2 min.
Gradually add milk, stirring constantly, and bring to a simmer. Cook until slightly thickened. Remove from heat. Stir in grated Parmesan. Season with salt (in moderation) and pepper. Pour sauce over pasta and mix well. Place in ovenproof dish.
Combine panko and ¼ cup Parmesan and sprinkle over casserole. Spray topping with cooking spray. Bake until bubbly and slightly browned, about 30 min. Let stand for 10 min. Sprinkle with basil leaves before serving.

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