Monday, February 8, 2016

Cajun Bacon Tuna Pasta Bake

This casserole is not your typical tuna noodle casserole. It has so many more flavors including a Cajun flavor. The ingredient list is long, but I promise the recipe is not hard or too difficult. It will take longer than the typical tuna noodle casserole, but it is so delicious.

Cajun Bacon Tuna Pasta Bake: Savory Sweet and Satisfying

Cajun Bacon Tuna Pasta Bake


  • 16 ounces rotini pasta
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped red onion
  • 1 red bell pepper, diced
  • 1 green pepper, diced
  • 4 cloves garlic, minced
  • 1/4- 1/2 teaspoon red pepper flakes
  • 1/4 cup all purpose flour
  • 2 1/4 cups low sodium chicken broth, divided
  • 1 1/2 cups milk
  • 2-4 teaspoons Cajun seasoning
  • 1/4 teaspoon black pepper
  • 6 slices turkey bacon, cooked and crumbled
  • 10 ounces diced tomatoes with green chilies, drained
  • 1/2 cup frozen peas, thawed
  • 14 ounces tuna fish in water, drained
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup light sour cream
  • 3/4 cups + 3 tablespoons shredded cheddar cheese, divided
  • 1/4 cup panko breadcrumbs


  1. Preheat oven to 375º F. Lightly spray a 9x13 baking dish with cooking spray.
  2. In a large skillet, over medium-low heat, add in the olive oil and melt the butter.
  3. Add in the red onions and sauté for 2 minutes.
  4. Add in the red and green peppers and sauté for 1 minute.
  5. Add in the garlic, desired amount of red pepper flakes and sauté for 30 seconds.
  6. Sprinkle the flour over top and cook stirring constantly for 3 minutes.
  7. Turn the heat down to low and slowly pour in the chicken broth and milk, whisking constantly.
  8. Turn the heat to medium-high and bring the mixture to a simmer, stirring often.
  9. Add in the desired amount of cajun seasoning and black pepper and continue to simmer stirring often until the mixture has thickened.
  10. Stir in the bacon, tomatoes, peas and tuna fish until well combined and heated through.
  11. Remove the skillet from the heat and stir in the Parmesan cheese and mozzarella cheese until melted.
  12. Add in the pasta and stir until well combined.
  13. Add in the sour cream and stir to combined. If the sauce is too thick for your liking add in 1/4 cup chicken broth.
  14. Pour half of the pasta mixture in the prepared baking dish and top with 3/4 cup cheddar cheese. Top with the remaining pasta mixture.
  15. In a small bowl combine the 3 tablespoons cheddar cheese and panko breadcrumbs. Sprinkle over the top of the pasta mixture.
  16. Lightly spray the top of the casserole with cooking spray.
  17. Bake for 30 minutes or until the cheese is melted and the panko is golden brown.

Nutrition Facts

Servings 6

Amount Per Serving

Calories 613

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 16.1% Vitamin C 71.8%

Calcium 40.8% Iron 17.4%

*Nutritional information will vary depending on the brands you use.

*Adapted from Carls Bad Cravings.

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