Tuna Noodle Casserole
 
Makes 6 to 8 Servings
Ingredients
  • ¼ cup unsalted butter
  • 2 (8-ounce) packages baby portobello mushrooms, sliced
  • 2 teaspoons chopped garlic
  • 2 teaspoons chopped fresh thyme
  • 1 (10.5-ounce) can cream of celery soup
  • 1 (10.5-ounce) can cream of mushroom soup
  • 2½ cups whole milk
  • 1½ tablespoons prepared horseradish
  • 1 tablespoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 (5-ounce) bag fresh baby spinach
  • 1 (16-ounce) package fusilli pasta, cooked according to package directions
  • 1 cup grated Parmesan cheese
  • 4 (5-ounce) cans albacore white tuna, drained
  • 2 tablespoons chopped fresh parsley
  • 1 cup crushed buttery round crackers
  • 2 tablespoons unsalted butter, melted
  • Garnish: chopped fresh parsley
Instructions
  1. Preheat oven to 375°.
  2. In a large skillet or braiser, melt ¼ cup butter over medium heat. Add mushrooms; cook, stirring occasionally, until softened, 5 minutes. Add garlic and thyme; cook until aromatic and softened, about 5 minutes. Add soups, milk, horseradish, salt, and pepper, stirring to combine. Let simmer for 5 minutes. Stir in spinach. Remove from heat and gently stir in cooked pasta, Parmesan, tuna, and parsley, being careful not to break up tuna.
  3. In a small bowl, stir together crackers and melted butter. Sprinkle on top of casserole.
  4. Bake until golden brown and bubbly, 15 to 20 minutes. Let stand for 10 minutes before serving. Garnish with parsley, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/tuna-noodle-casserole/