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RECIPE
21 INGREDIENTS 16 STEPS 1hr

Pimento Cornflake Tuna Casserole

5.0
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!
Pimento Cornflake Tuna Casserole Recipe | SideChef
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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!
Senior Culinary Editor 📝🍴Lover of eclectic dishware, breakfast all day, and anything sour. Find me on Instagram @bitesbylauren
https://www.sidechef.com
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Senior Culinary Editor 📝🍴Lover of eclectic dishware, breakfast all day, and anything sour. Find me on Instagram @bitesbylauren
https://www.sidechef.com
1hr
Total Time
$1.69
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2 cans
(5 oz)
8 oz
Rotini Pasta
1 jar
(4 oz)
Jarred Diced Pimientos , drained
1/2
Medium Onion
4 cloves
as needed
around 2 tbsp
1 tsp
Vegetable Broth Paste
1/2 cup
1 tsp
Dijon Mustard
1/2 Tbsp
1 1/2 cups
1/2 tsp
Worcestershire Sauce
to taste

Garlic Cornflake Topping

2 cups
Corn Flakes
1 cup crushed
1 tsp
Garlic Powder
1/2 cup
1/2 tsp
Crushed Red Pepper Flakes
(optional)
2 Tbsp
plus extra for greasing the dish
to taste
Fresh Parsley , chopped
for garnish
(optional)
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Cooking Instructions

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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 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 Packed in Water (2 cans) , Jarred Diced Pimientos (1 jar) , 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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