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Tuna Noodle Casserole Recipe

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A creamy, comforting Tuna Noodle Casserole made with tender shell pasta, flaked tuna, peas, and a rich cheddar cheese sauce topped with a crispy panko and parmesan breadcrumb crust. This easy one-pan recipe combines savory flavors with a satisfying crunchy topping, perfect for a hearty family dinner.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Topping

  • 1/3 cup panko breadcrumbs
  • 1 tablespoon olive oil (or melted butter)
  • 1/4 cup shredded parmesan cheese
  • Flat leaf parsley for garnish

Main 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

  1. Prepare the Topping: Combine the panko breadcrumbs, olive oil (or melted butter), and shredded parmesan cheese in a small bowl. Set this mixture aside to top the casserole later. Preheat your oven to 350°F (175°C).
  2. Cook the Pasta: Bring a large pot of salted water to a boil and cook the shell pasta for 1-2 minutes less than al dente as it will finish cooking in the oven. Drain and set aside.
  3. Sauté Vegetables: In a 12-inch skillet, melt 1 tablespoon of butter over medium-high heat. Add the diced shallots, celery, garlic, and a pinch of salt and pepper. Cook for 2-3 minutes until the vegetables soften.
  4. Make the Sauce Base: Add the remaining 2 tablespoons of butter to the skillet and let it melt. Sprinkle the flour evenly over the vegetables. Stir continuously until the flour is fully incorporated and you see no white streaks. Stir in the dijon mustard thoroughly.
  5. Add Liquids: Slowly pour in the low sodium chicken broth and warmed milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, whisking until the sauce thickens slightly.
  6. Incorporate Cheese and Mix: Lower the heat to low and whisk the shredded cheddar cheese into the sauce until melted and smooth. Add the cooked pasta, drained tuna, and frozen peas to the skillet. Stir everything until combined and coated evenly with the cheesy sauce.
  7. Assemble and Bake: Evenly sprinkle the prepared panko breadcrumb topping over the casserole in the skillet. Place the skillet in the preheated oven and bake uncovered for 25 minutes or until the casserole is bubbly and the topping is golden brown.
  8. Garnish and Serve: Remove the casserole from the oven and garnish with flat leaf parsley before serving immediately, enjoying the creamy filling and crisp topping.

Notes

  • Cooking the pasta slightly under al dente ensures it doesn’t become mushy during baking.
  • If you don’t have panko breadcrumbs, regular breadcrumbs can be used but the topping might be less crispy.
  • For a richer topping, use melted butter instead of olive oil.
  • Make sure to warm the milk before adding to avoid curdling the sauce.
  • This recipe can be prepared ahead by assembling the casserole and refrigerating before baking.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/tuna-noodle-casserole-recipe/