Description
This Tuna Noodle Casserole is a comforting, lightened-up take on the classic dish, featuring flaky canned tuna, shell pasta, peas, and a creamy cheddar cheese sauce made from scratch. Topped with a crispy panko breadcrumb layer and baked to golden perfection, it’s a deliciously satisfying meal perfect for family dinners.
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
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
- Prepare Topping: In a small bowl, combine the panko breadcrumbs, olive oil (or melted butter), and shredded parmesan cheese. Set this mixture aside for later use.
- Preheat Oven and Cook Pasta: Preheat your oven to 350° F (175° C). Cook the shell pasta for 1-2 minutes less than al dente according to package instructions, as it will continue cooking in the oven. Drain thoroughly and set aside.
- Sauté Vegetables: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter. Add the diced shallots, celery, grated garlic, salt, and pepper, and sauté for 2-3 minutes until the vegetables are softened and fragrant.
- Make Roux and Sauce Base: Add the remaining 2 tablespoons of butter to the skillet and let it melt. Sprinkle the flour evenly over the vegetables and butter, stirring constantly until the flour is fully incorporated and no white streaks remain.
- Add Flavorings and Liquids: Stir in the dijon mustard, then slowly whisk in the chicken broth and warm milk, continuously whisking to prevent lumps. Bring the mixture to a simmer, continuing to whisk until the sauce thickens slightly.
- Add Cheese and Combine: Reduce the heat to low and whisk in the shredded cheddar cheese until smooth and melted. Add the cooked pasta, drained tuna, and frozen peas to the skillet. Stir gently to combine all components evenly and coat everything with the cheesy sauce.
- Assemble Casserole: Evenly sprinkle the prepared panko topping over the casserole mixture in the skillet.
- Bake: Place the skillet in the preheated oven and bake for 25 minutes or until the casserole is bubbly and the panko topping is golden brown.
- Garnish and Serve: Remove from oven and garnish with chopped flat leaf parsley before serving immediately for the best flavor and texture.
Notes
- Use flaky canned tuna for the best texture in this casserole.
- Shell pasta holds the sauce well and offers a nice bite.
- This casserole uses a homemade creamy cheese sauce instead of canned soup for a fresher, lighter dish.
- The crispy panko topping adds a delightful contrast to the creamy casserole.
- Make sure to cook pasta slightly under al dente, as it continues cooking in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 7 g
- Sodium: 483 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
