This post was sponsored by Bella Portofino as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
There is nothing better than a heaping plate of comfort food on a blistery cold winter’s day. Piping hot tomato soup and grilled cheese as wind howls. Baked potato with all the fixings on a rainy day. Or a plate filled with heart-warming tuna casserole as the snow falls softly to the ground. I’ve teamed up with Bella Portofino to bring you today’s modern take on a classic recipe that is perfect for sharing with loved ones on a cold winter’s day. Filled with fresh ingredients, protein, and a lot of love, everyone is going to want an extra serving of the Portofino Tuna Casserole.
Portofino Tuna Casserole
- 2 cans of Bella Portofino Tuna
- 8 ounces of whole wheat rotini pasta
- 11 ounces of mushroom cream soup
- 1 1/2 cups of parmesan (shredded)
- 2/3 cup of heavy cream
- 1/2 cup of chives (chopped)
- 1/2 cup of baby bella mushrooms (sliced)
- 1/2 cup of red onions (diced)
- 1/2 cup of breadcrumbs
- 1/4 cup of mayonnaise
- 1 tablespoon of butter (melted)
- 1 tablespoon of granulated garlic
- 1 teaspoon of cumin
- 1/2 teaspoon of cayenne pepper
- Garnish: Chives and red onion.
- In a medium sized pot, bring 4 cups of water to a boil. Mix in the pasta, bring back to a boil, and then cook an additional 10 minutes. Drain the water and set the pasta aside.
- In a large mixing bowl, combine the mushroom soup, heavy cream, mayonnaise, and garlic.
- Thoroughly mix in the Bella Portofino tuna, cheese, mushrooms, red onions, and chives. Mix in the cooked pasta and then spread evenly into a casserole dish.
- In a small mixing bowl, thoroughly mix together the breadcrumbs, melted butter, cayenne pepper, and cumin. Then sprinkle the mixture on top of the casserole.
- Bake the casserole in the oven at 350F for approximately 45 minutes. Let cool slightly and top with fresh chives and red onions. Enjoy!
Let’s walk through this delicious process together! In a medium sized pot, bring 4 cups of water to a boil. Mix in 8 ounces of whole wheat rotini pasta, bring back to a boil, and then cook an additional 10 minutes. Drain the water and set the pasta aside. In a large mixing bowl, combine 11 ounces of mushroom soup, 2/3 cup of heavy cream, 1/4 cup of mayonnaise, and 1 tablespoon of granulated garlic.
Thoroughly mix in 2 cans of Bella Portofino tuna, 1 1/2 cups of shredded parmesan cheese, 1/2 cup of sliced baby bella mushrooms, 1/2 cup of diced red onions, and 1/2 cup of chopped chives. Mix in the cooked pasta and then spread evenly into a casserole dish. Bella Portofino is discerning in choosing their tuna and thus a great choice of ingredient. It is wild-caught and meticulously hand-selected. The fish is then canned in extra virgin olive oil with a dash of sea salt for a smooth flavor and perfectly tender texture. Not only do I highly recommend Bella Portofino for it’s excellent quality and taste, the tuna is a great source of protein and omega 3s… so it’s a win-win.
In a small mixing bowl, thoroughly combine 1/2 cup of breadcrumbs, 1 tablespoon of melted butter, 1/2 teaspoon of cayenne pepper, and 1 teaspoon of cumin. Then sprinkle the mixture on top of the casserole.
Bake the casserole in the oven at 350F for approximately 45 minutes. Let cool slightly and top with fresh chives and red onions. Enjoy!
A fresh take on a comfort classic. So tell me, who would you cuddle up to with a plate of Portofino Tuna Casserole on a cold winter’s day?
For more recipe ideas, visit my ‘Appetizer’ section here!