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Pimento Cornflake Tuna Casserole
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Recipe

21 INGREDIENTS • 16 STEPS • 1HR

Pimento Cornflake Tuna Casserole

5
5 ratings
Not your mother’s tuna casserole! In this Pimento Cornflake Tuna Casserole recipe, we elevate the classic weeknight favorite with pimento, green bell pepper, and a crunchy garlic parmesan topping made from breakfast cereal!
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Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com
Not your mother’s tuna casserole! In this Pimento Cornflake Tuna Casserole recipe, we elevate the classic weeknight favorite with pimento, green bell pepper, and a crunchy garlic parmesan topping made from breakfast cereal!
1HR
Total Time
$1.42
Cost Per Serving
Ingredients
Servings
6
US / Metric
Canned Tuna in Water
2/3 cup
Canned Tuna in Water, drained, mashed
Rotini Pasta
8 oz
Rotini Pasta
Jarred Diced Pimientos
2/3 cup
Jarred Diced Pimientos, drained
Onion
1/2
Onion, Medium
Garlic
4 cloves
Olive Oil
as needed
Olive Oil
around 2 tbsp
Vegetable Broth Paste
1 tsp
Vegetable Broth Paste
Sour Cream
1/2 cup
Dijon Mustard
1 tsp
Dijon Mustard
Paprika
1/2 Tbsp
Worcestershire Sauce
1/2 tsp
Worcestershire Sauce
Salt
to taste
Garlic Cornflake Topping
Corn Flakes
2 cups
Corn Flakes
1 cup crushed
Garlic Powder
1 tsp
Garlic Powder
Parmesan Cheese
1/2 cup
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
optional
Olive Oil
2 Tbsp
Olive Oil
plus extra for greasing the dish
Fresh Parsley
to taste
Fresh Parsley, chopped
for garnish
optional
Nutrition Per Serving
VIEW ALL
Calories
438
Fat
20.5 g
Protein
20.6 g
Carbs
43.3 g
Add to plan
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Pimento Cornflake Tuna Casserole
Save
author_avatar
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (175 degrees C).
step 2
Very finely dice the Green Bell Pepper (1) and Onion (1/2).
step 3
Mince the Garlic (4 cloves).
step 4
In a large saucepan over medium-high heat, bring around 8 cups of water and around 1 Tbsp of Salt (to taste) to a boil.
step 5
To make your topping, crush the Corn Flakes (2 cups). You don’t want to crush them completely, just break them down into smaller pieces. A plastic bag and a rolling pin work well for this.
step 6
In a small bowl, combine the crushed flakes with Olive Oil (2 Tbsp), half the minced garlic, Garlic Powder (1 tsp), Crushed Red Pepper Flakes (1/2 tsp), Parmesan Cheese (1/2 cup), and a pinch of Salt (to taste) and Ground Black Pepper (to taste). Toss to combine. Set aside.
step 7
Once boiling, add the Rotini Pasta (8 oz) and cook until 4 minutes before directed on the packaging. You want it to still have quite a bit of chew to it.
step 8
Drain, reserve 1 cup of pasta water, and set noodles aside.
step 8 Drain, reserve 1 cup of pasta water, and set noodles aside.
step 9
Add Vegetable Broth Paste (1 tsp) to the hot stock and stir to combine.
step 10
To the same pot, add a generous splash of Olive Oil (as needed) over medium-high heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, for 3-5 minutes or until the onions and pepper begin to soften.
step 11
Stir in the hot pasta stock, Sour Cream (1/2 cup), Dijon Mustard (1 tsp), Paprika (1/2 Tbsp), Worcestershire Sauce (1/2 tsp), and a generous pinch of Salt (to taste) and Ground Black Pepper (to taste).
step 12
Turn heat to medium and add the White Cheddar Cheese (1 1/2 cups). The heat will help the liquid emulsify into a sauce. Cook for 2-3 minutes, stirring gently until the liquid thickens.
step 13
Turn off the heat. Add the Canned Tuna in Water (2/3 cup), Jarred Diced Pimientos (2/3 cup), and noodles and stir to combine. The sauce should be thick enough to coat the noodles.
step 14
Pour into a 9x13-inch casserole dish, then top with the garlic cornflake mix.
step 15
Bake in the oven for 20-25 minutes. You want the top to become a golden brown.
step 16
Let cool for 10 minutes to allow the casserole to set, then serve. Garnish with Fresh Parsley (to taste) if desired.
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Tags
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American
Fish
Shellfish-Free
Dinner
Pasta
Vegetables
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