Tuna Artichoke Casserole

Sun-dried tomatoes and artichokes transform the standard tuna noodle casserole.

This is a whole-new, grown-up tuna noodle casserole for me.

I’ve have a long-standing favorite recipe from an ancient Betty Crocker cookbook. It has the celery and the onion and the mushroom soup with the breadcrumb topping.  Not necessarily creative or original, but goooood.

My son had actually requested that I “not mess with it.” He loves it just as it is. He even got upset when I suggested simply adding in some red bell pepper for color.

So, for Ben’s sake, we are not calling this “Tuna Noodle Casserole.”

And, truly this is something totally different. A bit lighter with a sweet and tangy kick. Surely there is enough room on our menu for the both of them.

I think Ben agrees, since he gobbled up the new Tuna Artichoke Casserole.

So what’s different? Hmmm, what isn’t?

While the tuna and pasta still hold it all together, some fun and fabulous featured ingredients are: artichokes, sun-dried tomatoes, white wine and the oh-s0-lovely Tillamook Garlic White Cheddar.

Ingredients List

• 2 cups chunky pasta (penne, spiral, bow tie, etc.)
• 6.5 oz jar marinated, artichoke hearts
• 1/2 cup sun-dried tomatoes (not oil packed)
• 1 medium onion, quartered
• 3 cloves garlic
• 2 Tbsp extra virgin olive oil
• 2 Tbsp flour
• 1/4 cup dry white wine
• 1 cup milk (I used 1%)
• 1/3 cup shredded Parmesan (not powder)
• 1 Tbsp brown mustard
• 2 (5 oz) cans of light tuna, drained
• 1/2 cup grated Tillamook Garlic White Cheddar
• Salt and Pepper to taste

Method

Preheat oven to 375ºF

Cook pasta according to package directions and drain, reserving 1 cup of pasta water. Return pasta to pot and set aside.

Drain artichoke hearts.

Add artichokes, onion and garlic to a food processor until finely minced. Feel free to do this with your big chef knife if you’ve got the skills 🙂

In a medium sauce pan over medium heat, add olive oil. Add flour and whisk into a paste.

Add in wine and milk, continuing to whisk until a thin sauce is formed.

Reduce heat and add in Parmesan and the artichoke mixture. Simmer until Parmesan is melted.

Add in mustard and tuna. Stir to combine and break up tuna into small pieces. Salt and pepper to taste.

Remove sauce from heat and pour over pasta. Stir gently to coat pasta, add reserved pasta a little at a time if necessary to thin sauce and coat thoroughly.

Pour pasta mixture into a lightly greased (I use olive oil spray), 9×13 inch casserole dish. Sprinkle garlic white cheddar evenly over top.

Bake for 25 minutes or until bubbly. Serve immediately.