114.5 ounce canslow-sodium chicken broth(just under 2 cups), warmed
1/4teaspoonfreshly ground black pepper
1/8teaspoondried dill weed
2teaspoonsfresh lemon juice, more if desired
2Tablespoonsfresh parsley leaves, minced
1cupfreshly grated parmesan cheese, divided
5ouncescanned albacore white tuna, packed in water, more if desired
For the Topping:
1/2cupRitz crackers, crushed
Cook the noodles just until al dente, according to package instructions.
Melt 1 tablespoon butter in a large skillet. Add celery, onion, peas and garlic and saute for a few minutes. Remove vegetables from pan and set aside.
Add remaining 3 tablespoons butter to the pan. Once melted and the flour and cook, stirring, for 30 seconds. Slowly whisk in the chicken broth and milk, stirring constantly until smooth. Bring mixture to a low simmer.
Stir constantly until thickened and bubbly, 2-3 minutes. Reduce heat to low and add salt, dill, lemon juice, parsley, and 1/2 cup Parmesan cheese. Taste sauce and season with additional salt, pepper, or lemon juice, to taste.
Remove from heat and stir in the pasta, vegetables and tuna. Pour mixture into a 9x13’’ or similar size baking dish. Sprinkle with remaining 1/2 cup of parmesan cheese.
Crush ritz crackers and add melted butter. Sprinkle mixture over the casserole.