Description
This Tuna Noodle Casserole recipe offers a comforting and lightened-up version of the classic dish. Featuring flaky canned tuna, shell pasta, peas, and a creamy, cheesy sauce made without canned soup, it’s finished with a crispy golden panko breadcrumb topping. This casserole is baked until bubbly and perfect for a hearty family meal.
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 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 aside the mixture. Preheat your oven to 350°F (175°C).
- Cook the Pasta: Boil the shell pasta in salted water for 1-2 minutes less than al dente, as it will continue to cook in the casserole. 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, minced garlic, salt, and pepper to taste. Sauté 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 butter mixture, stirring constantly until the flour is fully incorporated with no visible white streaks. Stir in the dijon mustard.
- Add Liquids: Slowly whisk in the low sodium chicken broth and warmed milk, stirring constantly to prevent lumps. Bring the sauce to a gentle simmer and whisk until it thickens slightly.
- Add Cheese and Combine: Reduce heat to low and whisk in the shredded cheddar cheese until smooth. Add the cooked pasta, drained tuna, and frozen peas, stirring gently until everything is well coated with the sauce.
- Assemble and Bake: Sprinkle the reserved panko topping evenly over the casserole mixture in the skillet. 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 the oven and garnish with flat leaf parsley before serving immediately.
Notes
- Use flaky canned tuna and shell pasta to help the sauce cling to the noodles better.
- This recipe uses a flavorful homemade creamy cheese sauce instead of canned soup, making it lighter and fresher.
- The panko breadcrumb topping adds a lovely crunchy texture to the casserole.
- You can substitute olive oil for melted butter in the topping for a slightly lighter option.
- To save time, cook the pasta and sauté vegetables simultaneously.
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
