Tuna 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
Scale
- 1 cup orzo pasta, uncooked
- 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, optional
- 1/2 cup fresh grated Parmesan cheese (divided use)
- salt and freshly ground black pepper, to taste
Instructions
- Heat the oven to 350 F.
- Butter a 2-quart baking dish.
- Cook the orzo in boiling water following the package directions. Drain.
- 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.
- Add the flaked tuna and peas to the sauce mixture along with half of the Parmesan cheese. Stir in pimiento, if using.
- Taste and season with salt and freshly ground black pepper.
- Combine the sauce mixture with the hot drained pasta until blended.
- Spoon the mixture into the prepared baking dish and sprinkle with the remaining Parmesan cheese.
- Bake for 25 to 30 minutes, or until the topping is lightly browned and the casserole is bubbling around the edges.
Find it online: https://classic-recipes.com/tuna-and-orzo-pasta-casserole/