Description
This Tuna Noodle Casserole recipe is a lightened-up, comforting twist on the classic dish. Featuring flaky canned tuna, tender shell pasta, sweet peas, and a creamy cheddar cheese sauce made from scratch without canned soup, it’s topped with a crispy golden panko breadcrumb crust. Perfect for a cozy family dinner, this casserole balances rich flavors and textures for an easy, satisfying meal.
Ingredients
Scale
For the 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 Ingredients
- 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 this mixture aside. Preheat your oven to 350° F (175° C).
- Cook the pasta: Boil the shell pasta according to package instructions but cook it 1-2 minutes less than al dente so it doesn’t overcook during baking. Drain the pasta and set aside.
- Sauté vegetables: In a 12-inch skillet, melt 1 tablespoon of butter over medium-high heat. Add the diced shallots, celery, minced garlic, salt, and pepper. Sauté for 2-3 minutes until the vegetables have softened.
- Make the roux and sauce: Add the remaining 2 tablespoons of butter to the skillet. Once melted, sprinkle the flour over the mixture and stir continuously until the raw flour taste disappears and the mixture is smooth. Stir in the Dijon mustard.
- Add liquids: Slowly pour in the chicken broth and warmed milk while whisking constantly to prevent lumps. Bring the sauce to a gentle simmer and whisk until it thickens slightly.
- Incorporate cheese and main ingredients: Reduce 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 to combine everything evenly and coat with the cheesy sauce.
- Assemble and bake: Evenly sprinkle the prepared panko breadcrumb topping over the casserole. Place the skillet in the preheated oven and bake for 25 minutes, until the casserole is bubbly and the topping is golden brown.
- Serve: Garnish with flat leaf parsley if desired, and serve immediately while hot.
Notes
- Use flaky canned tuna to enhance texture.
- This recipe uses shell pasta which holds sauce nicely, but other pasta shapes can be substituted.
- The sauce is homemade, eliminating the need for canned soup for a fresher and lighter taste.
- Make sure to undercook pasta slightly since it will finish cooking during baking.
- The crispy panko topping adds a delightful contrast to the creamy casserole base.
- Frozen peas add a pop of sweetness and color.
- For a dairy-free version, substitute milk and cheese with plant-based alternatives and adjust sauce thickening accordingly.
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
