Description

Tuna Pasta Bake with Kale and Cauliflower is an easy and delicious updated twist on the classic tuna noodle casserole. It’s packed full of filling, satisfying and flavorful noodles, veggies, tuna and cheddar cheese. And it’s topped with a crunchy bread crumb topping. Step up your retro casserole game with this killer pasta bake!

Ingredients

Scale

10 oz. dried pasta, cooked one minute less than the package directions or almost al dente (it will finish cooking in the oven)

1 Tbsp. EVOO

1/2 large onion, sliced

3 cloves garlic, minced

1 bunch kale, roughly chopped

2c. frozen cauliflower

1 1/2 tsp. dried thyme

1 tsp. paprika

1/2 tsp. salt

1/2 tsp. pepper

2 Tbsp. AP flour

1 c. milk

1/2 c. low sodium vegetable broth

2 tsp. dijon mustard

2 (5oz.) cans tuna

1 1/2 c. frozen peas

1 c. shredded cheddar cheese

Fresh parsley, optional

Topping:

3 slices of bread, roughly crumbled

1 Tbsp. EVOO

1 tsp. dijon mustard

Instructions

Preheat oven to 350 degrees. In a large saucepan, warm EVOO over medium-high heat. Add the onion and saute until softened, about 4 minutes. Add the garlic and saute another minute. Add the kale and cauliflower. Cook for another 4 minutes, until kale is slightly wilted down and cauliflower is lightly browned. Add in the thyme, paprika, salt, pepper and flour. Toss the veggies until evenly coated with the flour. Stir in the milk, vegetable broth and dijon mustard. Cook for one to two minutes until slightly thickened. Fold in tuna, peas, cheddar cheese and cooked noodles. Transfer the mixture into a baking dish.

To make the crumb topping, toss the bread crumbles with the EVOO and dijon in a small bowl. Sprinkle the crumbs over the top of the casserole and bake for 20 to 25 minutes, until the mixture is golden brown. Garnish with optional fresh parsley and enjoy!

Keywords: tuna noodle casserole, tuna pasta bake, noodle casserole, casserole, pasta bake, kale, cauliflower, tuna, pantry recipe, comfort food recipe, peas