Tuna and Orzo Pasta Casserole
This tuna casserole is a flavorful combination of orzo pasta, peas, and a Parmesan cheese sauce.
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This tuna and orzo casserole is made with orzo pasta and a creamy homemade Parmesan cheese sauce. Peas and mushrooms add to the flavor and texture of the easy tuna pasta casserole. It’s a comforting family tuna casserole that’s completely homemade. As much as I like condensed soups for their convenience at times, I love being able to replace it with a homemade sauce.
Serve this tuna casserole with a tossed salad, biscuits, or crusty bread or rolls.
PrintTuna and Orzo Pasta Casserole
Tuna and orzo casserole is a combination of pasta, peas, and a homemade Parmesan cheese sauce. No condensed soup in this tuna casserole!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Category: Tuna, Casseroles
- Cuisine: American
Ingredients
- 1 cup orzo pasta (dry)
- 3 tablespoons butter
- 8 ounces fresh sliced mushrooms
- 4 green onions (thinly sliced)
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cans (5 to 6 ounces each) tuna, drained and flaked
- 1 cup frozen peas, thawed and lightly steamed (or peas and carrots combination)
- 2 tablespoons diced pimiento (optionaldecorated-steps
- 1/2 cup fresh grated Parmesan cheese (divided use)
- Kosher salt and freshly ground black pepper (to taste)
For the Topping
- 2 tablespoons melted butter
- 3/4 cup panko crumbs
Instructions
- Preheat the oven and prepare the baking dish. Heat the oven to 350°F. Butter a 2-quart baking dish.
- Cook the pasta. Cook the orzo in boiling water following the package directions. Drain and set aside.
- Make the sauce. Meanwhile, melt the butter in a large saucepan over medium heat. Add the mushrooms and green onions and cook, stirring, until the mushrooms are golden brown. Stir in the flour and continue cooking, stirring, for 1 to 2 minutes. Gradually add the milk and continue cooking until thickened.
- Finish the filling. Add the flaked tuna and peas to the sauce mixture along with the orzo and half of the Parmesan cheese. Stir in pimiento, if using. Taste and season with salt and freshly ground black pepper. Spoon the mixture into the prepared baking dish.
- Make the topping. Combine 2 tablespoons of melted butter with the panko crumbs and the remaining Parmesan cheese. Sprinkle over the casserole.
- Bake the casserole. Bake for 20 to 25 minutes, or until the topping is lightly browned and the casserole is bubbling around the edges.
Nutrition
- Serving Size:
- Calories: 446
- Sugar: 10 g
- Sodium: 1350.2 mg
- Fat: 17.8 g
- Carbohydrates: 34.7 g
- Fiber: 3.4 g
- Protein: 36.3 g
Lodge 10.25 Inch Cast Iron Skillet – Pre-Seasoned
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