• Ingredients:
  • water
  • salt
  • 4 ounces dry fusilli pasta (or egg noodles)
  • 2 tablespoons butter
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 tablespoons flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • 2 cups milk
  • 2 6-ounce cans tuna, drained
  • 1 teaspoon coarse salt
  • 1 cup fresh or frozen peas
  • 1/3 cup bread crumbs
  • fresh parsley, chopped

Craving a bite of nostalgia? How about a homemade creamy casserole? Then we have the FunGuy recipe for you; classic tuna noodle casserole! 

This family favorite comes with oodles of twisty fusilli noodles, flaky tuna, sweet green peas, and a crunchy bread crumb crust. 

And the traditional sauce to bring it all together? Forget the canned stuff! Our mushroom sauce is made completely from scratch, and takes only a little extra effort for a lot more flavor! 

DIRECTIONS:

  1. Bring a pot of salted water to a boil on the stove and add in the fusilli pasta. Allow it to cook 6-7 minutes or until almost cooked through, but not quite. Drain of excess water in a colander. Return the pot to the stove top to make the mushroom sauce. 
  2. Preheat oven to 375F while making the sauce and set out 4 ramekins or individual portion baking dishes. 
  3. Turn the heat on the stove top to medium and melt the butter. Add the onion and cook 1 minute. Add the garlic to the pot and cook another minute. Add the FunGuy mushrooms to the pot and cook 2-3 minutes, stirring frequently.
  4. Sprinkle the flour, dried thyme, parsley, and oregano over the mushrooms and butter and stir until the butter has been absorbed by the flour. Slowly pour the milk into the pot, stirring continuously. Once all of the milk has been added, bring the sauce to a simmer, stirring occasionally. Cook for 3-4 minutes or until it has thickened a bit. Turn off the heat and season with the salt and black pepper. Add the tuna to the sauce and stir again to evenly distribute throughout the sauce. Add the cooked pasta and peas to the pot and stir to combine. 
  5. Divide the mixed pasta among the dishes and sprinkle the bread crumbs on top. Transfer the filled dishes to a baking sheet and bake in the oven 10-15 minutes, or until the tops are browned. Remove from the oven and allow the mini casseroles to cool at least 5 minutes before serving with fresh chopped parsley on top. 

Have a Fun meal!