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Summer Tuna Artichoke Casserole

Category

Yields1 Serving

Ingredients
 ½ lb mini fusilli pasta
Sauce
 4 cups Lactaid milk
 4 tbsp flour
 zest of 1/2 lemon
 1 tbsp paprika
 4 tbsp margarine
 1 tbsp chopped dill
 1 tsp cayenne pepper
Filling
 1 tbsp extra-virgin olive oil
 14.75 oz can artichoke hearts, drained
 14 oz cans white albacore tuna
 salt & pepper to taste
 ½ onion, thinly sliced
 Juice of 2 lemons
 3 basil leaves, chopped
 3 large portobello caps, gills scraped out, thinly sliced
Topping
 1 sleeve buttery crackers, crushed
 1 tbsp paprika
 ½ tbsp cracked black pepper

1

Cook the pasta, rinse, drain and set aside.

2

Prepare the sauce; fill a medium saucepan with Lactaid milk.

3

Turn on medium heat and bring to a simmer.

4

In resealable bag combine butter and flour and blend.

5

Add to the warm milk, and whisk in to fully incorporate.

6

Preheat the oven to broil, or 500 degrees.

7

Prepare the filling ingredients; slice the onions, clean the Portobello caps and slice them into strips.

8

Open the can of artichoke hearts and cut each heart in half.

9

Put the artichokes in a bowl and sprinkle with the juice of two lemons.

10

Heat the olive oil in a sauté pan over medium-high heat.

11

Add the sliced onions and cook them until soft and golden-brown.

12

Add the sliced mushrooms and cook until soft, add artichoke hearts and sauté further, mixing occasionally, until the whole mixture looks golden brown (about 5 minutes).

13

Add the cream sauce, basil, tuna, and pasta.

14

Mix well and cook until heated through.

15

Pour mixture into a prepared casserole dish.

16

Evenly sprinkle the crunchy mix over the casserole until you have a nice, thick layer.

17

Bake for just a few minutes in the oven until the top is barely browned and crispy. Enjoy!

Ingredients

Ingredients
 ½ lb mini fusilli pasta
Sauce
 4 cups Lactaid milk
 4 tbsp flour
 zest of 1/2 lemon
 1 tbsp paprika
 4 tbsp margarine
 1 tbsp chopped dill
 1 tsp cayenne pepper
Filling
 1 tbsp extra-virgin olive oil
 14.75 oz can artichoke hearts, drained
 14 oz cans white albacore tuna
 salt & pepper to taste
 ½ onion, thinly sliced
 Juice of 2 lemons
 3 basil leaves, chopped
 3 large portobello caps, gills scraped out, thinly sliced
Topping
 1 sleeve buttery crackers, crushed
 1 tbsp paprika
 ½ tbsp cracked black pepper

Directions

1

Cook the pasta, rinse, drain and set aside.

2

Prepare the sauce; fill a medium saucepan with Lactaid milk.

3

Turn on medium heat and bring to a simmer.

4

In resealable bag combine butter and flour and blend.

5

Add to the warm milk, and whisk in to fully incorporate.

6

Preheat the oven to broil, or 500 degrees.

7

Prepare the filling ingredients; slice the onions, clean the Portobello caps and slice them into strips.

8

Open the can of artichoke hearts and cut each heart in half.

9

Put the artichokes in a bowl and sprinkle with the juice of two lemons.

10

Heat the olive oil in a sauté pan over medium-high heat.

11

Add the sliced onions and cook them until soft and golden-brown.

12

Add the sliced mushrooms and cook until soft, add artichoke hearts and sauté further, mixing occasionally, until the whole mixture looks golden brown (about 5 minutes).

13

Add the cream sauce, basil, tuna, and pasta.

14

Mix well and cook until heated through.

15

Pour mixture into a prepared casserole dish.

16

Evenly sprinkle the crunchy mix over the casserole until you have a nice, thick layer.

17

Bake for just a few minutes in the oven until the top is barely browned and crispy. Enjoy!

Summer Tuna Artichoke Casserole