Albacore Tuna Casserole with Delicata Squash & Broccoli

Don’t be too strict about sticking to the ingredients listed. You can substitute the delicata squash with any other variety, including butternut, acorn, turban or a classic pumpkin. You can also swap the broccoli for cauliflower, and cream for milk (though nothing beats a creamy, cheesy casserole!). Watch this video to learn how to make bread crumbs from “aged” (or what we often call, stale) bread.


  • 1 box pasta shells
  • 2 tablespoons sea salt
  • 4 tablespoons butter
  • 1 cup yellow onion, diced
  • 2 garlic cloves, minced
  • 3 cups broccoli florets and chopped stems
  • 2 cups delicata squash, cut into 1-inch cubes
  • 1/4 cup, heavy cream or milk
  • 2.5 cups cheddar cheese, shredded
  • (optional) 1/4 cup capers
  • 1/2 teaspoon ground black pepper
  • 1 cup bread crumbs
  • 1 can Alaska Gold Albacore Tuna


  1. Preheat the oven to 400 F.
  2. Bring a pot of water to boil and add 2 tablespoons of sea salt, until the water tastes like a big ocean gulp. Add the pasta and cook until “al dente.” While the pasta is cooking, prepare the vegetables.
  3. In a large sauté pan, add 2 tablespoons of the butter and melt on medium heat. Add the onion and sauté until caramelized brown. Then stir in the garlic, broccoli and squash. Cover for 5 – 10 minutes, sautéing until the broccoli is bright green and the squash is fork-tender.
  4. Drain the pasta, but reserve 1/2 cup pasta water.
  5. Add the “al dente” pasta, remaining 2 tablespoons butter and pasta water to the pan with the vegetables, and stir over medium-low heat on the stovetop until the butter melts.
  6. Transfer the pasta and vegetables to a baking dish. Mix in the tuna, cream, cheese, capers and black pepper.
  7. Sprinkle the bread crumbs over the surface and bake the casserole for 15 minutes, until bread crumbs are toasted.


Allergens: dairy, fish