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Grown-Up Tuna Noodle Casserole

Megan Gordon
  • minutes
  • Serves 8

INGREDIENTS

1

2 5-ounce cans chunk Tuna, light

2 cups

Cremini mushrooms

4 cloves

Garlic

1/2 cup

Italian parsley

1 cup

Kale or spinach

1/3 cup

Shallots

1 1/2 tsp

Thyme, dried

3 tbsp

Capers

12 oz

Fusilli pasta

3 tbsp

All-purpose flour

1/8 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

2 tbsp

Olive oil

1/2 cup

Bread crumbs

1

Butter

2 tbsp

Butter, unsalted

3/4 cup

Parmesan cheese, grated

1/2 cup

Sour cream

3 1/2 cups

Whole milk

1/2 cup

White wine, dry