Caribbean Tuna CasseroleAngie McGowan
This is not your mama’s traditional creamy tuna noodle casserole. I put a Caribbean spin on this dish with the flavors of fresh cilantro, lime and pimentos. I lightened it up too. Instead of using a creamy condensed soup or a rich cheese sauce, it has a very light sauce made with light sour cream. I added lots of fresh veggies and used whole wheat pasta so it has lots of nutrition too. To finish it off, I topped my casserole with crunchy panko bread crumbs for extra crunch.
My 3 year old loved it, so much he ate 3 bowls. I guess it was pretty good. My husband also put a huge dent in it.
Caribbean Tuna Casserole
3 – 6 oz cans tuna in water, drained and flaked
1 – 14 oz box shell pasta (I used whole wheat)
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 large onion, chopped
1 clove garlic, chopped
1/2 lb frozen chopped spinach
a large handful cilantro, chopped
the juice of 2 limes
1 cup light sour cream
1 cup finely shredded mild cheddar cheese
1 small jar pimentos, with juice
salt and pepper
1 cup panko bread crumbs
1. Preheat broiler. Prepare pasta according to package directions. Preheat a large skillet. Drizzle with olive oil. Add bell peppers, onions and garlic. Add spinach and saute until spinach is thawed and onions and bell peppers are tender crisp. Add sour cream and stir to combine.
2. Add vegetables and sour cream to a large bowl. Add cooked pasta. Add pimentos and juice, cheese, lime juice, cilantro and tuna. Mix well and pour into a large casserole dish.
3. Top with panko breadcrumbs and place under broiler for a few minutes to lightly brown.