Description
A creamy and comforting Tuna Noodle Casserole featuring tender shell pasta, flaky tuna, and a cheesy sauce topped with a crispy golden panko breadcrumb and parmesan crust. This classic baked dish is perfect for an easy weeknight dinner.
Ingredients
Scale
Topping
- 1/3 cup panko breadcrumbs
- 1 tablespoon olive oil or melted butter
- 1/4 cup shredded parmesan cheese
- Flat leaf parsley for garnish
Tuna Casserole
- 8 ounces shell pasta
- 3 tablespoons unsalted butter, divided
- 1/2 cup diced celery
- 1/2 cup diced shallots
- 1 clove garlic, grated or minced
- 3 tablespoons flour
- 1 tablespoon dijon mustard
- 2 cups low sodium chicken broth
- 1 cup milk, warmed
- 1 1/2 cups shredded cheddar cheese
- 2 (5 ounce) cans tuna in water, drained
- 1 cup frozen peas
Instructions
- Prepare the Topping: In a small bowl, combine the panko breadcrumbs, olive oil or melted butter, and shredded parmesan cheese. Set aside the mixture for later use.
- Preheat the Oven: Preheat your oven to 350° F to ensure it is ready for baking the casserole.
- Cook the Pasta: Boil the shell pasta according to package instructions, cooking it 1-2 minutes less than al dente since it will continue cooking in the oven. Drain the pasta and set aside.
- Sauté Vegetables: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of unsalted butter. Add the diced shallots, celery, minced garlic, salt, and pepper. Sauté for 2-3 minutes until the vegetables have softened.
- Make the Sauce: Add the remaining 2 tablespoons of butter to the skillet and allow it to melt. Sprinkle the flour over the mixture and stir continuously until no white streaks remain. Stir in the dijon mustard. Slowly pour in the chicken broth and warmed milk while whisking constantly to prevent lumps. Bring the sauce to a simmer, whisking until it thickens slightly.
- Add Cheese and Mix: Reduce heat to low and whisk in the shredded cheddar cheese until melted and smooth. Add the cooked pasta, drained tuna, and frozen peas to the skillet. Stir well to combine and coat everything with the cheese sauce.
- Add Topping and Bake: Sprinkle the prepared panko breadcrumb topping evenly over the casserole. Transfer the skillet to the preheated oven and bake for 25 minutes or until the casserole is bubbly and the topping is golden brown.
- Serve: Remove from the oven, garnish with flat leaf parsley, and serve immediately for a warm, comforting meal.
Notes
- The casserole can be stored in an airtight container in the refrigerator for up to 4 days, making it a great make-ahead meal.
- Use olive oil instead of butter for the topping if you prefer a lighter topping.
- If you prefer a creamier sauce, substitute half of the milk with heavy cream.
- Frozen peas can be substituted with frozen green beans or mixed vegetables for variety.
- Make sure to not overcook the pasta during boiling to avoid a mushy casserole.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 60 mg
