Tuna Noodle Casserole
Ingredients
The casserole
-
¼
cup
unsalted butter
-
2
stalks
celery, diced
-
1
medium
onion, diced
-
1
tablespoon
garlic, minced
-
2
teaspoons
fresh thyme, minced
-
1
teaspoon
Creole seasoning
-
2
tablespoons
all-purpose flour
-
1
12-ounce can
evaporated milk
-
1½
cups
chicken broth
-
½
cup
Parmesan cheese, grated
-
1
cup
sharp cheddar cheese, shredded
-
8
ounces
uncooked pasta
-
2
6-ounce cans
tuna, drained
-
1
cup
frozen peas
-
extra
optional
parsley for garnish
-
salt and pepper
to taste
The topping
-
2-3
tablespoons
butter
-
⅔
cup
panko breadcrumbs
Instructions
- Preheat the oven to 350°F.
- Boil the pasta according to package instructions, then drain and set aside.
- In a skillet, heat butter over medium heat and add onions, celery, garlic, thyme, and Creole seasoning. Cook until onions are wilted.
- Stir in flour and cook for about a minute until fully incorporated.
- Gradually add evaporated milk and chicken broth, bringing to a boil while stirring until thickened.
- Add the cheeses and stir until melted and smooth. Season with salt and pepper.
- Mix in the cooked pasta, tuna, and peas until well combined.
- Transfer the mixture to a greased baking dish and top with remaining cheese and sautéed panko breadcrumbs.
- Bake for 20 minutes or until golden and bubbly.
Nutrition Facts (estimated)
Servings
4-5
Calories
720
Total fat
32g
Total carbohydrates
63g
Total protein
45g
Sodium
711mg
Cholesterol
119mg
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