Description
This classic Tuna Noodle Casserole is a comforting dish featuring tender shell pasta, flaky tuna, and a creamy cheddar cheese sauce. Topped with a golden, crispy panko breadcrumb crust and parmesan, it’s a perfect family-friendly meal that’s easy to prepare and bake in under an hour.
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 to prepare for baking the casserole later.
- Cook pasta: Boil the shell pasta until just 1-2 minutes less than al dente as it will cook further 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, minced garlic, salt, and pepper. Cook and stir for 2-3 minutes until the vegetables soften.
- Make roux: Add the remaining 2 tablespoons of butter to the skillet and let it melt. Sprinkle the flour evenly over the mixture and stir continuously until no white flour streaks remain.
- Add mustard and liquids: 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 gentle simmer and whisk until it thickens slightly.
- Add cheese and mix: Reduce heat to low and whisk in the shredded cheddar cheese until melted and smooth.
- Combine casserole ingredients: Add the cooked pasta, drained tuna, and frozen peas to the skillet. Stir well to evenly coat everything with the creamy cheese sauce.
- Top and bake: Sprinkle the prepared panko breadcrumb topping evenly over the casserole mixture in the skillet. Place the skillet in the preheated oven and bake for 25 minutes until the casserole is bubbly and the topping is golden brown.
- Serve: Garnish with flat leaf parsley and serve the casserole hot immediately.
Notes
- The casserole will keep for up to 4 days when stored in an airtight container in the refrigerator.
- If panko breadcrumbs are unavailable, regular breadcrumbs can be used but will be less crispy.
- For a richer flavor, use melted butter instead of olive oil in the topping.
- You can substitute frozen peas with frozen corn or mixed vegetables as preferred.
- Ensure pasta is slightly undercooked before baking to avoid mushiness.
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg
