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Crispy-On-The-Top Tuna and Green Pea Casserole (Rocco Dispirito)
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 30 min
- Servings
- 6.00 serving(s)
Categories
- Casserole
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- contains dairy and gluten
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Crispy-On-The-Top Tuna and Green Pea Casserole (Rocco Dispirito) brings together nonstick cooking spray, 6 ounces whole wheat rotini, 3/4 cup reduced-fat sour cream in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- nonstick cooking spray
- 6 ounces whole wheat rotini
- 3/4 cup reduced-fat sour cream
- 3/4 cup 2% Greek yogurt
- 3 tablespoons Dijon mustard
- 5 ounces 50% reduced-fat cheddar cheese, shredded
- 18 ounces canned albacore tuna, packed in water, drained
- 1 1/2 cups frozen peas
- salt
- fresh ground black pepper
- 1/4 cup whole wheat panko breadcrumbs
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Instructions
Preheat oven to 425°F.
Prepare an 8x8x2-inch baking dish by spraying with cooking spray and set aside.
Cook pasta according to package directions in a large pot of boiling salted water. Drain.
In medium bowl combine sour cream, yogurt, mustard, and cheese. Mix in the cooked noodles, tuna, and peas until the pasta is coated with sauce. Season with salt and pepper to taste.
Pour the mixture into the prepared baking dish. Sprinkle panko over the top.
Bake 10 minutes or until rotini is hot throughout.
Serve immediately.
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