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Not-Your-Mother's Tuna Casserole
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Prep Time:
25 minutes
Total Time:
50 minutes
Revamp Mom's classic tuna casserole for a delicious dinner tonight!
Ingredients:
  • 1 cup uncooked ditalini (short tubes) pasta
  • 4 slices bacon
  • 1 large onion, chopped (about 1 cup)
  • 1 teaspoon dried thyme leaves
  • 2 tablespoons all-purpose flour
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 2/3 cup milk
  • 2 cups frozen crinkle-cut carrots, thawed, well drained
  • 1 can (12 oz) solid white tuna in water, drained, flaked
  • 1 can (7 oz) whole kernel corn, drained
  • 2 tablespoons Dijon mustard
  • 2 slices white bread
  • 2 tablespoons butter or margarine, melted
Instructions:
  • Preheat oven to 375°F. Cook pasta according to package instructions for the minimum recommended time, then drain. In a 12-inch nonstick skillet over medium-high heat, crisp up the bacon. Once crispy, remove the bacon, leaving the drippings in the skillet. Drain the bacon on paper towels, crumble it, and set it aside.
  • In the drippings, sauté onion and thyme until golden brown. Add flour and cook for 1 minute. Pour in broth and milk, bring to a boil and let it thicken while stirring. Add carrots, tuna, corn, pasta, and mustard. Finish by folding in bacon and transfer the mixture to a 2-quart casserole dish.
  • Place bread in a food processor and pulse until you have bread crumbs. Mix the bread crumbs with butter in a small bowl and sprinkle over the tuna mixture.
  • Bake for 20-25 minutes until the mixture is bubbly and the topping is golden brown.

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