Tuna and vegetable pasta casserole

This pasta favourite can be enjoyed immediately or baked with breadcrumbs until golden. It also sneaks in vegetables, making it both delicious and nutritious. Learn more about the benefits of eating vegetables for heart health.

This recipe has been adapted to include Health Canada’s food safety guidance.

by Emily Richards PH Ec.

346 cal Serves 6

Prep time 0h 15m

Cook time 0h 35m

Total time 0h 50m

Directions

Step 1

Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces.
Step 2

Gently rinse green onion and fresh parsley under cool running water before preparing the ingredients.
Step 3

In a large pot of boiling water, cook pasta for 4 minutes. Add frozen vegetables and cook for 2 minutes or until pasta is tender but firm. Drain well and set aside.
Step 4

Meanwhile, in saucepan, melt margarine over medium heat and cook onions for 2 minutes or until softened. Add flour, thyme and basil and cook, stirring for 1 minute (mixture will be dry and crumbly). Whisk in milk and cook, whisking gently for about 8 minutes or until bubbly and thickened. Whisk in pepper. Add pasta, vegetables, tuna and cheese and stir to combine well. Pour into shallow ovenproof casserole dish.
Step 5

In a small bowl, combine breadcrumbs, parsley and melted margarine. Sprinkle over pasta mixture and bake in 425°F (220°C) oven for about 15 minutes or until golden and bubbly around edges.
Step 6

Store any leftovers away in the fridge within two hours, or sooner if they are in a warm location.