Description
A comforting Tuna Noodle Casserole featuring tender shell pasta, creamy cheddar cheese sauce, and flaky tuna, topped with a crispy panko and parmesan crust. Perfect for a family-friendly dinner that’s easy to prepare and bake to perfection.
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. Set aside for topping later.
- Preheat the Oven: Set your oven to 350° F to preheat while you prepare the casserole.
- Cook Pasta: Boil the shell pasta for 7-8 minutes, about 1-2 minutes less than al dente, as it will continue cooking in the oven. Drain the pasta 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, sautéing for 2-3 minutes until softened.
- Make the Roux and Sauce: Add remaining 2 tablespoons butter to the skillet and let melt. Sprinkle in the flour and stir constantly until no white streaks remain. Stir in the dijon mustard. Gradually whisk in the chicken broth and warmed milk, stirring continuously to avoid lumps. Bring to a simmer and whisk until the sauce thickens slightly.
- Add Cheese and Combine Ingredients: Reduce heat to low, whisk in shredded cheddar cheese until melted and smooth. Add cooked pasta, drained tuna, and frozen peas to the skillet. Stir gently to coat all ingredients evenly with the sauce.
- Assemble and Bake: Sprinkle the prepared panko topping evenly over the casserole. Place the skillet in the preheated oven and bake for 25 minutes or until the casserole is bubbly and the topping is golden brown.
- Garnish and Serve: Remove from oven, garnish with flat leaf parsley, and serve immediately while hot.
Notes
- Store leftovers in an airtight container and refrigerate for up to 4 days.
- For a richer flavor, use melted butter instead of olive oil for the topping.
- If preferred, substitute shell pasta with elbow macaroni or penne.
- Ensure the pasta is undercooked slightly so it doesn't become mushy during baking.
- Frozen peas can be swapped with frozen mixed vegetables for added variety.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
