A delightful and comforting pasta bake combining tuna, peas, and a creamy sauce, topped with a crispy breadcrumb crust.
Preheat your oven to 425°F and prepare a baking dish by lightly greasing it.
Using a non-stick spray or a small amount of butter can help prevent sticking.
Cook the rotini pasta in a large pot of boiling salted water until al dente, then drain.
Stir the pasta occasionally to prevent it from sticking together.
In a mixing bowl, combine the sour cream, Dijon mustard, and cheddar cheese. Mix well.
Ensure the cheese is evenly distributed for a consistent flavor.
Add the cooked pasta, tuna, and peas to the sauce mixture. Stir until everything is well coated.
Gently fold the ingredients to avoid breaking the pasta.
Transfer the mixture to the prepared baking dish and spread it evenly.
Use a spatula to smooth the top for even baking.
Sprinkle the panko breadcrumbs evenly over the top of the casserole.
For extra flavor, mix the breadcrumbs with a little melted butter before sprinkling.
Bake in the preheated oven for 10 minutes, or until the top is golden and the casserole is heated through.
Keep an eye on the casserole to prevent over-browning.
Serve the casserole hot and enjoy your meal.
Pair with a fresh salad or steamed vegetables for a complete meal.
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