A Tuscan herb blend infuses each and every bite of this cheesy tuna casserole recipe with Italian flair. This modern twist on tuna noodle casserole is topped with tomato and basil for more color and garden-fresh flavor.
Preheat oven to 375 degrees F. Coat a 2-quart au gratin or baking dish with cooking spray; set aside.
Melt 4 tablespoons of the butter in a 3-quart saucepan over medium heat. Add mushrooms, peppers, and onion. Cook and stir for 5 minutes or until softened. Stir in flour and cook for 1 minute. Stir in milk until smooth. Cook and stir until thickened and bubbly.
Remove from heat and stir in cheese and 1 1/2 tablespoons of the herb mix, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Fold in the noodles, tuna and 3 tablespoons of the basil. Spread in prepared dish and arrange tomato slices over mixture in a single layer.
In a small bowl combine bread crumbs, remaining 2 tablespoons butter, melted, remaining 1/2 tablespoon herb mix, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle over tomatoes. Bake for 30 minutes or until bubbly and crumbs are golden brown. Garnish with remaining basil.
Tuscan Garlic Herb Blend
Shake everything together in a small jar, cover and store in a cool, dark place for up to 6 months.