Tuna Noodle Casserole
User Reviews
5.0
213 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Course
Main Course
Tuna Noodle Casserole
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Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!
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Ingredients
- 10 ounces wide egg noodles about 4 1/2 cups
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 large shallots diced
- 2 tablespoons all-purpose flour
- 3 ½ cups half and half
- 2 teaspoons Dijon mustard
- 8 ounces shredded sharp white cheddar cheese about 2 cups
- 3 (5-ounce) cans tuna in water drained
- 1 cup frozen green peas rinsed
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives
For the panko mixture
- ⅓ cup panko
- ⅓ cup freshly grated parmesan
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Preheat oven to 400 degrees F.
- Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in half and half and Dijon until slightly thickened, about 4-5 minutes.
- Remove from heat. Stir in cheddar cheese until smooth, about 2 minutes.
- Stir in pasta, tuna and green peas until well combined; season with salt and pepper, to taste; sprinkle with Panko mixture.
- Place into oven and bake until golden brown and bubbly. about 25-30 minutes.
- Serve immediately, garnished with chives, if desired.
for the panko mixture
- In a small bowl, combine Panko, Parmesan, lemon zest and olive oil.
Genuine Reviews
User Reviews
Overall Rating
5.0
213 reviews
Excellent
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