Description
This Tuna Noodle Casserole recipe is a comforting and creamy dish combining tender shell pasta, flaky tuna, and a cheesy sauce with peas, all topped with a golden crispy panko breadcrumb and parmesan crust. Perfect for a family dinner or meal prep.
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 your oven to 350° F.
- Cook the pasta: Boil the shell pasta for 1-2 minutes less than al dente, as it will continue 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, garlic, salt, and pepper. Cook for 2-3 minutes until vegetables soften.
- Make the roux and sauce: Add the remaining 2 tablespoons of butter to the skillet. Once melted, sprinkle the flour over the vegetables and stir until the flour is fully incorporated and no white streaks remain. Stir in the dijon mustard. Slowly whisk in the chicken broth and warmed milk continuously to avoid lumps. Bring the sauce to a simmer and whisk until it thickens slightly.
- Add cheese and mix filling: Lower heat to low, then whisk in shredded cheddar cheese until melted and smooth. Add cooked pasta, drained tuna, and frozen peas to the skillet. Stir well until everything is evenly coated with the sauce.
- Assemble and bake: Sprinkle the prepared panko topping evenly over the casserole. Place the skillet in the 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 immediately while hot and creamy.
Notes
- The casserole can be stored in an airtight container in the refrigerator for up to 4 days.
- Use low sodium chicken broth to control salt levels in the dish.
- If you prefer, substitute peas with green beans or mixed vegetables.
- For a richer flavor, melted butter can be used instead of olive oil in the topping.
- Make sure not to overcook pasta initially to avoid mushiness after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: Forty g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
