Description
A comforting Tuna Noodle Casserole made with shell pasta, creamy cheese sauce, tender tuna, and peas, topped with a crispy panko breadcrumb and parmesan topping. Perfect for a hearty weeknight 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: In a small bowl, combine panko breadcrumbs, olive oil or melted butter, and shredded parmesan cheese. Set the mixture aside for topping the casserole later.
- Preheat oven: Set the oven to 350° F to warm while you prepare the casserole.
- Cook the pasta: Boil the shell pasta according to package instructions, cooking it 1-2 minutes less than al dente since it will finish baking in the casserole. Drain and set aside.
- Sauté vegetables: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter. Add diced shallots, celery, grated garlic, salt, and pepper. Cook 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 no white streaks remain. Stir in the Dijon mustard thoroughly.
- Add liquids: Gradually whisk in the low sodium chicken broth and warmed milk, stirring constantly to prevent lumps. Bring the sauce to a gentle simmer and continue whisking until slightly thickened.
- Incorporate cheese and mix: Reduce heat to low and whisk in the shredded cheddar cheese until melted and smooth. Then add the drained pasta, tuna, and frozen peas. Stir everything together until well combined and coated with the cheese sauce.
- Assemble and bake: Sprinkle the prepared panko breadcrumb topping evenly over the casserole in the skillet. Place the skillet in 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 immediately while hot.
Notes
- This casserole can be stored in an airtight container in the refrigerator for up to 4 days for easy leftovers.
- For extra flavor, try adding a teaspoon of lemon zest to the sauce or a pinch of smoked paprika.
- If you prefer a crispier topping, broil the casserole for 2-3 minutes at the end of baking but watch carefully to avoid burning.
- Substitute gluten-free pasta and gluten-free flour if you need a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 60 mg
