Crispy-On-The-Top Tuna and Green Pea Casserole (Rocco Dispirito)
photo by Charlotte J
- Ready In:
- nonstick cooking spray
- 6 ounces whole wheat rotini
- 3⁄4 cup reduced-fat sour cream
- 3⁄4 cup 2% Greek yogurt
- 3 tablespoons Dijon mustard
- 5 ounces 50% reduced-fat cheddar cheese, shredded
- 18 ounces canned albacore tuna, packed in water, drained
- 1 1⁄2 cups frozen peas
- fresh ground black pepper
- 1⁄4 cup whole wheat panko breadcrumbs
- Preheat oven to 425°F.
- Prepare an 8x8x2-inch baking dish by spraying with cooking spray and set aside.
- Cook pasta according to package directions in a large pot of boiling salted water. Drain.
- In medium bowl combine sour cream, yogurt, mustard, and cheese. Mix in the cooked noodles, tuna, and peas until the pasta is coated with sauce. Season with salt and pepper to taste.
- Pour the mixture into the prepared baking dish. Sprinkle panko over the top.
- Bake 10 minutes or until rotini is hot throughout.
- Serve immediately.
Questions & Replies
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*Made for Australia/NZ Swap #55* I should have realized from the ingredients that this would be very mild. I prepared this according to directions with the exception of subbing artisan Taco cheese blend for cheddar. Not too flavorful the first night, but made a large quantity for 2. Tonight. I took 1/2 of the leftovers and added 3 Tbsp. melted butter with 2 tsp. crushed garlic and 1/2 T. seasoned salt, and covered with shredded extra sharp cheddar, and warmed in a 350* oven for 20 minutes. MUCH more flavor ! Will add same to the last for another night. Thanks for posting, Mersaydees.
I loved this take on tuna casserole! You couldn't tell it was made with lighter ingredients at all. I liked the tang from the dijon mustard, but my husband didn't care for that as much. I wouldn't change a thing about this except maybe just leave the breadcrumbs off next time. Thanks for posting! Made for Photo Tag.
This casserole is delicious and perfectly seasoned for my taste. I didn't have whole wheat rotini so used tri-colour rotini instead, used fat-free yogurt and regular cheddar cheese, and topped it with a mixture of French-fried onions (I was really surprised to find these at my grocer!) and regular panko. It reheats really well. I will definitely make this yummy dish again!