Description
This classic Tuna Noodle Casserole is a comforting and creamy dish perfect for a family dinner. Featuring tender shell pasta, flaky tuna, and a cheesy sauce topped with a crispy panko and parmesan crust, this recipe delivers rich flavors and satisfying textures in every bite.
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: In a small bowl, combine the panko breadcrumbs, olive oil or melted butter, and shredded parmesan cheese. Mix well and set aside for later use. Preheat the oven to 350° F.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the shell pasta for 7 minutes, 1-2 minutes less than al dente, as it will continue cooking in the oven. Drain and set aside.
- Sauté the vegetables: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter. Add diced shallots, celery, minced garlic, salt, and pepper. Sauté for 2-3 minutes until the vegetables soften.
- Make the sauce: Add the remaining 2 tablespoons of butter to the skillet and let it melt. Sprinkle the flour evenly over the vegetables and stir continuously until the flour is fully incorporated and no white streaks remain. Stir in the dijon mustard. Gradually whisk in the chicken broth and warmed milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook while whisking until the sauce thickens slightly.
- Add cheese and combine: 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 gently until all ingredients are evenly coated in the sauce.
- Bake the casserole: Sprinkle the prepared panko topping evenly over the casserole. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Serve: Remove from the oven, garnish with flat leaf parsley, and serve the casserole immediately while hot.
Notes
- The casserole can be stored in an airtight container in the refrigerator for up to 4 days.
- If you prefer, substitute frozen peas with other vegetables like green beans or corn.
- For a gluten-free version, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend.
- Melted butter or olive oil can be used interchangeably in the topping based on preference.
- Allow the casserole to rest for 5 minutes after baking for easier serving.
