Description
A classic Tuna Noodle Casserole featuring a creamy cheese sauce, tender shell pasta, peas, and tuna, topped with a crispy panko and parmesan crust. Perfect for a comforting weeknight dinner with simple ingredients and easy preparation.
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 for later use.
- Preheat Oven: Preheat your oven to 350° F to get ready for baking the casserole.
- Cook Pasta: Boil the shell pasta for about 7-8 minutes, cooking it 1-2 minutes less than al dente since it will continue cooking in the oven. Drain and set aside.
- Sauté Vegetables: In a 12-inch skillet, melt 1 tablespoon of butter over medium-high heat. Add diced shallots, celery, minced garlic, salt, and black pepper. Sauté for 2-3 minutes until the vegetables soften.
- Create Roux: Add the remaining 2 tablespoons of butter to the skillet and allow it to melt. Sprinkle flour evenly over the vegetables and butter. Stir continuously until the flour is fully incorporated and no longer visible.
- Add Mustard and Liquids: Stir in the dijon mustard. Slowly whisk in the low sodium chicken broth and warmed milk, whisking constantly to avoid lumps. Bring the sauce to a simmer while continuing to whisk until slightly thickened.
- Incorporate Cheese: Reduce the heat to low and whisk in the shredded cheddar cheese until melted and smooth.
- Combine Main Ingredients: Add the cooked pasta, drained tuna, and frozen peas into the skillet with the sauce. Stir gently but thoroughly until all ingredients are evenly coated with the creamy sauce.
- Top and Bake: Evenly sprinkle the prepared panko breadcrumb topping 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: Remove from the oven, garnish with flat leaf parsley, and serve immediately for best texture and flavor.
Notes
- The casserole will keep fresh for up to 4 days when stored in an airtight container in the refrigerator.
- You can substitute shell pasta with elbow macaroni or any short pasta shape.
- Use low-fat milk or a milk alternative to reduce fat content if desired.
- For a crispier topping, broil the casserole for 2-3 minutes after baking but watch carefully to avoid burning.
- Frozen peas can be substituted with fresh peas if available for a sweeter flavor.
- If you prefer a stronger cheese flavor, increase cheddar cheese by 1/2 cup.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
