I can hear you thinking “Oh no, no way” but try it, it’s really tasty and is definitely a “grown-up ” version of that dreadfully dated American staple. It also freezes beautifully.
Butter, to grease the dish
12 oz fusilli pasta (or shells or wide noodles or whatever pasta you like)
2 tbsp olive oil
2 cups cremini mushrooms
1/3 cup minced shallots (about 2 large shallots)
4 large cloves garlic, minced
1/2 cup dry white wine
3 tbsp all-purpose flour
3&1/2 cups whole milk
3/4 to 1 cup grated Parmigiano Reggiano (NOT pre grated!)
3 tbsp capers, drained
2 x 5oz cans chunk light tuna, drained of oil
1/2 cup sour cream
1 cup thinly sliced kale or spinach
1&1/2 tsp dried thyme
1 tsp kosher salt
1/8 tsp freshly ground black pepper
2 tbsp butter
1/2 cup breadcrumbs
Preheat the oven to 375F
Butter a 2 1/2 to 3 qt casserole dish and set aside.
Cook the pasta until al dente in a large pot of salted, boiling water. Drain and set aside
In a large saucepan, heat the olive oil over medium heat.
Add the mushrooms and shallots, cook for about 5 minutes or until the shallots are translucent and the mushrooms are beginning to soften.
Add the garlic and continue cooking for 1 additional minute. Slowly pour in the wine, lower the heat to medium-low and cook until the liquid is reduced by half, about 3 to 5 minutes.
Add the flour to the pan and stir well to ensure all the mushrooms are coated.
Increase the heat to high and slowly pour in the milk, bringing the mixture to a boil.
Reduce the heat to medium and cook, stirring to avoid sticking or clumping, until the milk begins to thicken and starts to look more like a sauce, about 5 minutes.
In a large mixing bowl, combine the pasta, parmesan cheese, capers, tuna, flaked, sour cream, chopped kale or spinach, thyme, salt and pepper.
Pour the creamy mushroom sauce into the bowl and stir to coat all the ingredients.
Transfer the mixture to the prepared casserole dish and set aside.
In a small saucepan over medium heat, melt the butter. Sprinkle in the breadcrumbs and cook until fragrant and slightly toasty, 2-3 minutes.
Sprinkle the crispy breadcrumbs over the top of the casserole and bake for 20 minutes or until the top is lightly brown.
Remove from the oven and sprinkle chopped parsley on top.
Cover and refrigerate the leftovers for up to 3 days or freeze immediately.