Tuna Noodle Casserole
A classic, creamy tuna noodles casserole with tender pasta, veggies, and homemade savory sauce. You can use rotisserie chicken in place of the tuna if you prefer!
Servings people
Ingredients
- 8 ounces medium shell pasta cooked al dente according to package directions
- 4 tablespoons butter divided
- 1 medium stalk celery thinly sliced or diced
- ¼ cup diced onion
- 8 ounces mushrooms sliced or diced
- olive oil as needed
- 4 tbs flour
- 1 14.5 ounce can chicken broth just under 2 cups, warmed
- 1 cup milk warmed
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon dill
- 2 tsp fresh lemon juice more if desired (I desire)
- 2 tablespoons fresh minced parsley
- 1 cup freshly grated Parmesan cheese divided
- 5 oz can tuna packed in water, more if desired
- Topping:
- ¼ cup Ritz cracker crumbs mixed with about 1/2 tablespoon melted butter
- or ¼-½ cup broken up potato chips I recommend kettle style
Instructions
- Melt 1 tablespoon butter in a large skillet. Add celery and saute for 2-3 minutes. Add onion and cook 2-3 minutes longer, stirring often. Add mushrooms and cook 3-5 more minutes, until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added; more if needed during remaining cooking time. Remove vegetables from pan and set aside.
- Melt remaining 3 tablespoons butter in pan and add flour. Stir constantly for 30 seconds. Slowly add broth and milk, a little at a time while constantly whisking until mixture is smooth. Bring to a low simmer. Add salt, pepper, and dill. Stir constantly until thickened and bubbly, 2-3 minutes. Reduce heat to low and add lemon juice, parsley, and 1/2 cup Parmesan cheese. Whisk until smooth and taste. Season with additional salt and pepper to taste, and extra lemon juice if desired.
- Remove from heat and add pasta, vegetables, and tuna. Stir to combine and place in a 3 quart baking dish. Sprinkle with remaining ½ cup cheese (feel free to add more if you want) and sprinkle cracker crumbs or chips on top.
- Bake at 350℉ for 25-30 minutes, until top is golden and pasta is hot and bubbly. Let rest 10-15 minutes before serving to allow sauce to thicken.
Nutrition
Calories: 370kcal, Carbohydrates: 39g, Protein: 19g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 43mg, Sodium: 795mg, Potassium: 385mg, Fiber: 2g, Sugar: 5g, Vitamin A: 599IU, Vitamin C: 4mg, Calcium: 277mg, Iron: 2mg
Calories: 370kcal
Cost: $8
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