Tuna Casserole
The best Tuna Noodle Casserole recipe has a creamy homemade white sauce cooked with pasta, peas, tuna, celery, and crushed crackers baked on top.
Servings: 6
Calories: 397kcal
Cost: $10
Ingredients
- 8 ounces medium-size shell pasta
- 5 Tablespoons butter , divided
- 2 ribs celery , diced
- 1/4 cup onion , diced
- 3/4 cup frozen peas
- 1 clove garlic , miced
- 5 Tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk , warmed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon dried dill weed
- 2 teaspoons fresh lemon juice , more if desired
- 2 Tablespoons fresh chopped parsley , minced
- 1 cup freshly grated parmesan cheese , divided
- 5 ounces canned albacore white tuna, packed in water , or more if desired
Topping:
- 1/2 cup Ritz crackers* , crushed
- 1 Tablespoon butter , melted
Instructions
- Cook the noodles just until al dente, according to package instructions.
- Sauté the veggies: Melt 1 tablespoon butter in a large skillet. Add celery, onion, peas and garlic and sauté for a few minutes. Set aside.
- Make Sauce: Add remaining 3 tablespoons butter to the pan. Once melted, add the flour and cook, stirring, for 1 minute. Slowly whisk in the chicken broth and milk until smooth. Bring to a simmer and stir constantly, until slightly thickened. Reduce heat to low and add salt, dill, lemon juice, parsley, and 1/2 cup parmesan cheese. Taste and add additional seasoning, if needed.
- Combine: 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.
- Add Topping: Crush ritz crackers and add melted butter. Sprinkle mixture over the casserole.
- Bake at 350 for 25-30 minutes. Store leftovers in the refrigerator for up to 5 days.
Video
Notes
Tuna: Choose good quality canned white albacore tuna.
Cracker Topping: you could also use crushed potato chips, breadcrumbs, cornflakes or your favorite crackers.
Make Ahead Instructions: Sauté the veggies, make the sauce, and cook the noodles. Store everything in separate containers in the fridge until ready to assemble the tuna casserole.
To Freeze: Cook the noodles so they are slightly undercooked. Follow the recipe and assemble casserole (don't add cracker topping) in a freezer-safe container or disposable aluminum pan. Cover well and freeze for up to 3 months. Thaw overnight in the refrigerator then sprinkle with crushed crackers and bake until hot and bubbly.
Nutrition
Calories: 397kcal | Carbohydrates: 42g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 598mg | Potassium: 306mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2321IU | Vitamin C: 5mg | Calcium: 233mg | Iron: 2mg
Recipe Link
Recipe Video
