Description
This Tuna Noodle Casserole is a comforting and classic dish featuring tender shell pasta, savory tuna, and a creamy cheese sauce topped with a crispy panko and parmesan crust. Perfect for an easy weeknight dinner, it combines simple ingredients with rich flavors for a satisfying meal.
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 topping: Combine 1/3 cup panko breadcrumbs, 1 tablespoon olive oil or melted butter, and 1/4 cup shredded parmesan cheese in a small bowl. Set aside for later use.
- Preheat oven: Set your oven to 350° F (175° C) to preheat while you prepare the casserole.
- Cook pasta: Boil water and cook 8 ounces shell pasta for 1-2 minutes less than al dente. Drain the pasta and set aside, as it will continue cooking in the oven.
- Sauté vegetables: Melt 1 tablespoon of unsalted butter in a 12-inch skillet over medium-high heat. Add 1/2 cup diced shallots, 1/2 cup diced celery, 1 clove grated or minced garlic, salt, and pepper to taste. Sauté for 2-3 minutes until the vegetables soften.
- Make roux and sauce: Add the remaining 2 tablespoons of unsalted butter to the skillet and allow it to melt. Sprinkle 3 tablespoons flour evenly over the veggies and stir constantly until the flour is fully absorbed and there are no white streaks. Stir in 1 tablespoon dijon mustard. Slowly pour in 2 cups low sodium chicken broth and 1 cup warmed milk while whisking continuously to avoid lumps. Bring the sauce to a gentle simmer and whisk until it thickens slightly.
- Add cheese and combine: Reduce heat to low and whisk in 1 1/2 cups shredded cheddar cheese until melted and smooth. Then add the cooked pasta, 2 cans (5 ounces each) drained tuna, and 1 cup frozen peas. Stir until everything is evenly coated in the creamy sauce.
- Assemble and bake: Spread the casserole mixture evenly in the skillet if not already combined in one safe-for-oven pan. Sprinkle the prepared panko topping evenly over the casserole. Place the skillet in the preheated oven and bake for 25 minutes until the casserole is bubbly and the panko topping turns golden brown.
- Serve: Remove from oven, garnish with flat leaf parsley, and serve immediately while hot.
Notes
- The casserole can be stored in an airtight container in the refrigerator for up to 4 days.
- You can substitute frozen peas with canned or fresh peas if preferred.
- Use olive oil instead of butter in the topping for a lighter option.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free pasta and panko breadcrumbs.
- Make sure to not overcook the pasta during boiling as it will continue to cook during baking, preventing it from becoming mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
