Century Tuna Farfalle Casserole


  • ½ lb farfalle (bow tie pasta)
  • 2 tablespoons butter 
  • 1 medium onion, minced fine 
  • 2 tablespoons flour 
  • 2 cups low fat milk 
  • 1 can condensed cream of mushroom soup
  • ½ cup green peas 
  • ¼ cup reduced fat sharp cheddar, grated 
  • Pinch of salt and pepper, to taste
  • 2 tablespoons grated Parmesan cheese 
  • 2 tablespoons breadcrumbs 
  • 2 to 3 tablespoons melted butter or olive oil



  • Cook pasta based on package instruction but less 1 to 2 minutes cooking time. Drain and rinse until cool to touch to stop further cooking.  Set aside.   
  • Grease a 3-quart baking dish with butter or cooking spray. Preheat oven to 375°F.  
  • Melt butter in a large skillet. Add onions and cook on medium heat until translucent, about 5 minutes. Add flour and stir well, cooking an additional 2-3 minutes on low-medium heat.
  • Add milk and cream of mushroom soup.  Simmer with continuous stirring until sauce has thickened.    
  • Stir in Century Tuna Flakes with its oil and broth, followed by the mushrooms and peas. Add cheese and continue cooking with occasional stirring until it melts.  Adjust taste with salt and pepper.  Add pasta and mix until evenly coated. 
  • Pour into casserole and top with parmesan cheese and breadcrumbs.  Drizzle with some melted butter or olive oil.  Bake for about 25 minutes then place under the broiler (heat on top only) for a few minutes to toast crumbs.  

Serves 6

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