Garden Tuna Casserole

A delightful twist on the classic Tuna Casserole, enhanced with fresh garden vegetables and a hint of lemon zest. This comforting dish brings together tender tuna, hearty pasta, and a medley of seasonal veggies for a vibrant and satisfying meal.

Prep time: 20 minutes
Cook time: 25 minutes
Serves: 6

Ingredients

8 oz elbow macaroni

2 tbsp olive oil

1 small onion, diced

1 cup diced bell peppers (red and yellow)

1 cup peas, fresh or frozen

1 can (12 oz) tuna, drained

1 cup cherry tomatoes, halved

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

1/4 cup mayonnaise

1 tsp lemon zest

Salt and pepper to taste

1/2 cup breadcrumbs

2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 350°F (175°C).

2. Cook the elbow macaroni according to package instructions, then drain and set aside.

3. In a large skillet, heat olive oil over medium heat. Add diced onion and bell peppers, cooking until softened, about 5 minutes.

4. Stir in peas and cook for an additional 2 minutes.

5. In a large mixing bowl, combine cooked macaroni, sautéed vegetables, tuna, cherry tomatoes, cheddar cheese, sour cream, mayonnaise, lemon zest, salt, and pepper.

6. Transfer the mixture to a greased 9x13 inch baking dish.

7. In a small bowl, mix breadcrumbs and chopped parsley, then sprinkle over the casserole.

8. Bake in preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

9. Allow to cool for a few minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual servings in the microwave for 1-2 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.