22 Ratings
  • 5 Rating Star 15
  • 1 Rating Star 3
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 4 Rating Star 1
  • 0 Rating Star 1

The definitive "cupboard casserole" gets fresh with dashes of lemon and dill, rich olive oil-pack tuna, and the crunch of coarsely chopped celery. Top with lemon slices and capers and it's ready for company.

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Ingredients

Directions

  • Preheat oven to 375 degrees F. Grease 1-1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.

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  • In medium saucepan cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper. Add broth all at once. Cook and stir until thickened and bubbly, whisking to remove any lumps. Stir in tuna and pasta. Transfer to prepared baking dish.

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  • In small bowl stir together croutons and melted butter. Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover. Top with lemon slices, bake, uncovered, 5 minutes more or until heated through. Let stand 5 minutes. Sprinkle with capers and dill sprigs. Serves 4 to 6.

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Nutrition Facts

565 calories, 27 g fat (7 g saturated fat, 4 g polyunsaturated fat, 14 g monounsaturated fat), 30 mg cholesterol, 868 mg sodium, 47 g carbohydrates, 4 g fiber, 3 g sugar, 32 g protein.

Reviews (1)

22 Ratings
  • 5 Rating Star 15
  • 1 Rating Star 3
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 4 Rating Star 1
  • 0 Rating Star 1
11/24/2013
We really loved this dish! My husband says it could use more dill and more Dijon mustard but I thought it was perfect just the way it was.