This comforting casserole combines tender pasta, flaky tuna, and creamy sauce for a satisfying meal that’s easy to make any night of the week. Perfect for busy days when you want something hearty and delicious without the fuss.
Start by heating your oven to 375°F (190°C) and grease a 2-quart baking dish with some nonstick spray. Bring a large pot of salted water to a boil, then cook the bow-tie pasta until it’s tender but still has a bit of bite—about 12 minutes. Drain it and set it aside.
While the pasta cooks, warm some oil in a big skillet over medium heat. Toss in the mushrooms, onion, celery, bell pepper, and carrot, and sauté everything until the veggies are soft, which should take around 8 minutes.
In a large bowl, mix together the Alfredo sauce, sour cream, 2 tablespoons of Parmesan, dill, and a good pinch of black pepper. Stir in the cooked pasta, sautéed vegetables, and tuna until everything is well combined. Pour this mixture into your prepared baking dish.
In a small bowl, combine the panko breadcrumbs with the remaining 2 tablespoons of Parmesan. Sprinkle this evenly over the top of the casserole and give it one light spray of nonstick spray to help it brown nicely.
Pop the dish into the oven and bake uncovered for about 25 minutes, until the top is golden and bubbly. Serve it up with some fresh lemon wedges on the side for a little bright kick.
- Use al dente pasta to avoid mushiness after baking.
- Drain the tuna well to prevent the casserole from becoming too watery.
- Add a sprinkle of cheese on top for a golden, crispy crust.
This dish combines creamy pasta with protein-rich tuna, making it both satisfying and nutritious. It’s easy to prepare and perfect for busy weeknights. The comforting flavors appeal to all ages, making it a family favorite.
Serve alongside a fresh green salad or steamed vegetables to add some brightness and crunch. A slice of garlic bread pairs well and makes the meal even more filling.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the texture creamy and delicious. This casserole also freezes well for up to two months.
