Creamy Tuna Noodle Casserole with Panko Topping Recipe

Ingredients

Topping

• 1/3 cup panko breadcrumbs
• 1 tablespoon olive oil or melted butter
• 1/4 cup shredded parmesan cheese
• Flat leaf parsley for garnish

Tuna Casserole

• 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

1. In a small bowl, combine panko breadcrumbs, olive oil or melted butter, and shredded parmesan cheese. Set aside.
2. Preheat your oven to 350° F (175° C) to be ready for baking the casserole later.
3. Bring a large pot of salted water to a boil and cook the shell pasta 1-2 minutes less than al dente, as it will continue to cook in the oven. Drain and set aside.
4. In a 12-inch skillet, melt 1 tablespoon of unsalted butter over medium-high heat. Add diced shallots, celery, garlic, salt, and pepper; sauté for 2-3 minutes until vegetables have softened.
5. Add the remaining 2 tablespoons of butter to the skillet and let it melt. Sprinkle the flour over the vegetables and stir constantly until no white flour streaks remain. Stir in the Dijon mustard. Gradually whisk in the warmed chicken broth and milk to avoid lumps. Bring to a simmer while whisking continuously until the sauce thickens slightly.
6. Reduce heat to low and whisk in the shredded cheddar cheese until melted and smooth. Then stir in the cooked pasta, drained tuna, and frozen peas until everything is well combined and coated with sauce.
7. Spread the tuna pasta mixture evenly in the skillet or transfer to a baking dish if preferred. Sprinkle the prepared panko breadcrumb topping evenly over the casserole. Place the skillet or dish in the oven and bake for 25 minutes until bubbly and the topping is golden brown.
8. Remove from the oven and garnish with fresh flat leaf parsley. Serve immediately for best flavor and texture.

Notes

• The casserole can be stored in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.
• For a richer flavor, substitute the milk with half-and-half or cream.
• Use gluten-free pasta and gluten-free flour to make this dish gluten free.
• If you prefer a crunchier topping, broil the casserole for 2-3 minutes at the end of baking, watching carefully to avoid burning.
• Any white fish canned in water can substitute for tuna if desired.