Description
A creamy, comforting Tuna Noodle Casserole featuring tender shell pasta, savory tuna, a cheesy sauce with peas, and a crispy golden panko breadcrumb topping. Perfect for a hearty weeknight dinner that reheats well.
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 panko breadcrumbs, olive oil or melted butter, and shredded parmesan cheese in a small bowl. Set aside.
- Preheat the oven: Set oven to 350° F to warm while preparing the casserole.
- Cook the pasta: Boil the shell pasta and cook until 1-2 minutes less than al dente. Drain the pasta well as it will continue cooking in the oven.
- Sauté vegetables: In a 12-inch skillet, melt 1 tablespoon butter over medium-high heat. Add diced shallots, celery, garlic, salt, and pepper. Sauté for 2-3 minutes until softened.
- Make the roux: Add the remaining 2 tablespoons butter to the skillet and melt. Sprinkle the flour on top and stir until no white streaks remain.
- Build the sauce: Stir in the dijon mustard. Slowly whisk in chicken broth and warmed milk to avoid lumps. Bring to a simmer while whisking continuously until the sauce thickens slightly.
- Add cheese and ingredients: Turn heat to low, whisk in shredded cheddar cheese until melted and smooth. Add cooked pasta, drained tuna, and frozen peas. Stir gently until everything is combined and coated well.
- Top and bake: Sprinkle the prepared panko topping evenly over the casserole. Place the skillet in the preheated oven and bake for 25 minutes or until bubbly and the topping is golden brown.
- Garnish and serve: Remove from oven, garnish with flat leaf parsley, and serve immediately for best texture and flavor.
Notes
- The casserole can be stored in an airtight container in the refrigerator for up to 4 days and reheated.
- For a richer topping, substitute the olive oil with melted butter.
- Use low-fat cheese and milk for a lighter version of this casserole.
- You can substitute frozen peas with other vegetables like green beans or broccoli florets.
- Make sure not to overcook pasta initially as it continues cooking in the oven to prevent mushiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 65 mg
