Description
This classic Tuna Noodle Casserole is a creamy, comforting dish packed with tender shell pasta, flaky tuna, and a medley of vegetables, all topped with a crunchy panko and parmesan crust. Perfect for an easy weeknight dinner or a hearty family 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 the panko breadcrumbs, olive oil or melted butter, and shredded parmesan cheese in a small bowl. Set aside while you prepare the casserole.
- Preheat Oven: Preheat your oven to 350° F to get it ready for baking the casserole.
- Cook Pasta: Boil the shell pasta in salted water for 7-8 minutes, 1-2 minutes less than al dente. This ensures the pasta will finish cooking in the oven. Drain and set aside.
- Sauté Vegetables: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter. Add diced shallots, celery, grated garlic, salt, and pepper. Sauté for 2-3 minutes until the vegetables soften.
- Make Roux and Sauce: Add the remaining 2 tablespoons of butter to the skillet and melt. Sprinkle the flour over the vegetables, stirring continuously until the flour is fully incorporated with no white streaks visible. Stir in the Dijon mustard. Gradually whisk in the chicken broth and warmed milk, bringing the sauce to a simmer while whisking constantly to avoid lumps. Continue whisking until the sauce thickens slightly.
- Add Cheese and Mix: Lower the 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 thoroughly until everything is evenly coated with the cheesy sauce.
- Top and Bake: Evenly sprinkle the prepared panko breadcrumb topping over the casserole in the skillet. Place the skillet in the oven and bake for 25 minutes or until the casserole is bubbly and the topping is golden brown.
- Garnish and Serve: Remove the casserole from the oven and garnish with flat leaf parsley. Serve immediately for best texture and flavor.
Notes
- The casserole will keep for up to 4 days stored in an airtight container in the refrigerator.
- To enhance creaminess, substitute half the milk with heavy cream or add a dollop of sour cream before baking.
- If you prefer a crispier topping, broil the casserole for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- For a gluten-free option, use gluten-free pasta, gluten-free flour, and gluten-free breadcrumbs.
- Frozen peas can be substituted with fresh peas or green beans depending on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 65 mg
