Fall Tuna Casserole

Fall Tuna Casserole.doc38 KB
3 cups pasta {any pasta you choose, I prefer the fall colored ones}
1/3 c. butter
2/3 cup flour
1 tsp. fresh thyme
dash nutmeg
1 cup chicken broth
1 cup milk
1/2 cup white wine
1/2 tsp. salt
ground pepper {to taste}
1 cup parmesan cheese, grated
1 8 oz. container fresh mushrooms {washed, stems removed, sliced}
1 12 oz. can White Albacore Tuna, drained
4 - 5 green onions, chopped


  1. Cook pasta. Drain and set aside.
  2. In a large skillet, melt butter and add flour.
  3. Stir in all seasonings. 
  4. Add chicken broth, wine and milk.
  5. Continue to whisk till sauce boils and thickens.
  6. Add 3/4 cup cheese and stir.
  7. Add mushrooms, tuna and onions and stir over low heat.
  8. Toss in cooked pasta to mixture.
  9. Pour into greased casserole dish. 
  10. Sprinkle remaining cheese over top.
  11. Bake at 350 degrees for 30 min.