Tuna Noodle Casserole
Ingredients
The pasta and vegetables
-
8
ounces
medium shell pasta
-
1
medium stalk
celery
-
¼
cup
diced onion
-
8
ounces
mushrooms
The sauce
-
4
tablespoons
butter
-
4
tablespoons
flour
-
1
14.5 ounce can
chicken broth
-
1
cup
milk
-
¼
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
⅛
teaspoon
dill
-
2
teaspoons
fresh lemon juice
-
2
tablespoons
fresh minced parsley
-
1
cup
freshly grated Parmesan cheese
-
5
ounces
canned tuna
The topping
-
¼
cup
Ritz cracker crumbs
-
½
tablespoon
melted butter
-
¼-½
cup
broken up potato chips
Instructions
- Cook the pasta according to package directions and set aside.
- In a skillet, melt 1 tablespoon of butter and sauté the celery for 2-3 minutes.
- Add the onion and cook for an additional 2-3 minutes, then add the mushrooms and cook until golden.
- Remove the vegetables from the pan and set aside.
- In the same pan, melt the remaining butter and stir in the flour to create a roux.
- Gradually add the warmed chicken broth and milk, whisking until smooth.
- Season the sauce with salt, pepper, and dill, then cook until thickened.
- Remove from heat and stir in lemon juice, parsley, and half of the Parmesan cheese.
- Combine the cooked pasta, vegetables, and tuna with the sauce.
- Transfer the mixture to a baking dish and top with remaining Parmesan cheese and cracker crumbs or chips.
- Bake at 350°F for 25-30 minutes until golden and bubbly.
- Let sit for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
35g
Total protein
20g
Sodium
800mg
Cholesterol
40mg
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