Description
This classic Tuna Noodle Casserole features tender shell pasta coated in a creamy cheddar cheese sauce with tender tuna and peas. Topped with a golden, crispy panko breadcrumb and parmesan cheese crust, and garnished with fresh parsley, this comforting dish is perfect for an easy and 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 the topping: Combine the panko breadcrumbs, olive oil or melted butter, and shredded parmesan cheese in a small bowl. Set aside.
- Preheat oven: Preheat your oven to 350° F (175° C) to prepare for baking the casserole.
- Cook pasta: Boil the shell pasta according to package instructions for 1-2 minutes less than al dente. Drain and set aside, as it will finish cooking in the oven.
- Sauté vegetables: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter. Add diced shallots, celery, minced garlic, salt, and pepper. Sauté for 2-3 minutes until vegetables are softened.
- Make roux and sauce base: Add the remaining 2 tablespoons of butter to the skillet and let it melt. Sprinkle the flour evenly over the vegetables and stir until no white flour streaks remain. Stir in the dijon mustard.
- Add liquids: Slowly pour in the low sodium chicken broth and warmed milk while whisking constantly to prevent lumps. Bring the sauce to a simmer and continue whisking until it slightly thickens.
- Add cheese and combine: Reduce heat to low, whisk in the shredded cheddar cheese until melted and smooth. Add the cooked pasta, drained tuna, and frozen peas to the skillet, stirring until everything is evenly coated with the sauce.
- Top and bake: Sprinkle the prepared panko breadcrumb topping evenly over the casserole in the skillet. Place the skillet in 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 while hot.
Notes
- The casserole can be stored in an airtight container in the refrigerator for up to 4 days.
- Use low sodium chicken broth to keep the sodium content moderate.
- Substitute gluten-free pasta and gluten-free flour if a gluten-free version is needed.
- For extra flavor, add a squeeze of lemon juice before serving.
- Ensure the pasta is slightly undercooked before baking to avoid mushy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 55 mg
