Not-Your-Mother's Tuna Casserole

Not-Your-Mother's Tuna Casserole

Mom's old-fashioned tuna casserole gets a redo. Make it for dinner tonight!

Prep Time

25

Minutes

Total Time

50

Minutes

Makes

5

servings

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) Green Giant® Niblets® whole kernel corn, drained
2
tablespoons Dijon mustard
2
slices white bread
2
tablespoons butter or margarine, melted
  1. Heat oven to 375°F. Cook pasta as directed on package, using minimum cook time; drain. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Reserving drippings in skillet, remove bacon to drain on paper towels. Crumble bacon; set aside.
  2. Add onion and thyme to drippings; cook over medium-high heat, stirring occasionally, until onion is golden brown. Stir in flour; cook 1 minute, stirring constantly. Stir in broth and milk; heat to boiling. Boil, stirring constantly, until thickened. Stir in carrots, tuna, corn, pasta and mustard; heat to boiling. Fold in bacon. Spoon into ungreased 2-quart casserole.
  3. In food processor, place bread. Cover; process with on-and-off pulses several times to make bread crumbs. In small bowl, mix bread crumbs and butter. Sprinkle over tuna mixture.
  4. Bake uncovered 20 to 25 minutes or until mixture is bubbly and topping is golden brown.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
If you don’t have sliced bacon on hand but you do have real bacon bits, you can sauté the onion and thyme in 1 tablespoon olive oil, then just sprinkle the pot pie with about 1/4 cup bacon bits before you add the bread crumbs.
This recipe turns a few pantry items into a delicious, one-dish meal.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 940mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 4g,
    • Sugars 7g),
  • Protein 27g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.