Always on the lookout for new recipes (especially during the meatless Fridays of Lent) I came across this
recipe with a twist on your Mama's traditional tuna casserole.
The Family Kitchen is where I found this recipe for Caribbean Tuna Casserole.
I find it extra appealing with all the added yummy veggies that are added!
Enjoy!
Caribbean Tuna Casserole
Ingredients
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
olive oil
salt and pepper
1 cup panko bread crumbs
Method
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.