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    Tenderoni Foods
    Apr 16, 2019

    Layered Mediterranean Tuna Casserole

    in Pasta

    INGREDIENTS

    • 2 cans canned light tuna, drained

    • 1 jar marinated artichoke hearts

    • 1/2 cup chopped roasted red pepper

    • 1 pkg Tenderoni Elbows 3 cups prepared,

    • light or reduced-fat Alfredo sauce

    • 1 cup milk

    • 2 tsp finely grated lemon zest

    • 1/2 tsp pepper

    • 2 cups frozen baby peas, thawed

    • 1/2 cup fresh whole-wheat breadcrumbs

    • 1 green onion, finely chopped

    • 1 tbsp melted butter

    • 1 clove garlic, minced

    Layered Mediterranean Tuna Casserole

    INSTRUCTIONS

    • Preheat the oven to 375°F (190°C).

    • Meanwhile, drain the artichokes and chop coarsely.

    • Crumble the tuna into a bowl.

    • Stir in the artichokes and roasted red pepper.

    • Reserve, Cook Tenderoni Elbows according to package directions.

    • Drain well and return to the pot.

    • Stir the Alfredo sauce with the milk, lemon zest, and pepper.

    • Whisk 1/2 cup of the Alfredo mixture into the tuna.

    • Stir the remaining into the Tenderoni Elbows.

    • Heat gently, stirring until warmed through.

    • Divide half of the macaroni mixture between two greased, 9 x 5-inch loaf pans.

    • Top each with one half each of the peas; then one half each of the tuna sauce.

    • Top each loaf pan with an equal amount of the remaining macaroni mixture.

    • Toss the breadcrumbs with the butter, green onion and garlic.

    • Sprinkle half the crumb mixture over each casserole.

    • Bake, uncovered, for 30 minutes or until bubbly and golden.

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    9 comments
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