Ingredients:
- 8 ounces (about 2 cups) dry pasta (such as egg noodles or rotini)
- 2 cans (5 ounces each) canned tuna, drained and flaked
- 1 cup frozen peas, thawed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
- Chopped fresh parsley (optional, for garnish)
Instructions:
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a similar-sized casserole dish.
Cook the Pasta:
- Cook the dry pasta according to the package instructions until it's al dente.
- Drain the pasta and set it aside.
Prepare the Tuna Mixture:
- In a large mixing bowl, combine the drained and flaked canned tuna, thawed frozen peas, mayonnaise, sour cream, milk, shredded cheddar cheese, grated Parmesan cheese, diced onion, minced garlic, Dijon mustard, salt, and black pepper.
- Mix everything together until well combined.
Add the Cooked Pasta:
- Add the cooked and drained pasta to the tuna mixture. Gently stir to combine, making sure the pasta is evenly coated with the creamy mixture.
Transfer to Baking Dish:
- Transfer the tuna and pasta mixture to the greased baking dish, spreading it out evenly.
Prepare the Topping:
- In a small bowl, combine the breadcrumbs and melted butter. Stir until the breadcrumbs are coated with the butter.
Add Topping and Bake:
- Sprinkle the breadcrumb topping evenly over the tuna casserole.
Bake:
- Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown, and the casserole is heated through.
Serve:
- Remove the tuna casserole from the oven and let it cool for a few minutes.
- Garnish with chopped fresh parsley, if desired.
- Serve hot and enjoy your homemade tuna casserole!
This comforting dish is perfect for a weeknight dinner or a potluck gathering. It's creamy, cheesy, and oh-so-satisfying.