Tuna Casserole Crunch

Yield:
8 servings

Preparation Time:
25 min; Cook Time: 30 min

Ingredients:

  1. 1 package (8 ounce) wide egg noodles
  2. butter (for greasing baking dish)
  3. 1 cup celery, diced (about 2 ribs)
  4. 1/2 cup onion, diced
  5. 5 tablespoons butter, divided
  6. 1/2 cup frozen petite peas, thawed
  7. 1/4 cup flour
  8. 1 1/2 cups chicken broth
  9. 1 cup milk
  10. 1/2 teaspoon freshly ground black pepper
  11. 1/8 teaspoon sea salt
  12. 1/8 teaspoon dried dill weed
  13. 1 cup freshly grated parmesan cheese, divided
  14. 2 cans (5 ounce each) solid white albacore tuna packed in water, drained
  15. 1/2 cup panko bread crumbs
  16. 1 teaspoon dried parsley
Directions:

Preheat oven to 350 degrees F

Cook the noodles according to package directions, drain and set aside.

Lightly grease a 13 x 9 baking dish with butter (I used a Le Cruset 12 1/2 inch rectangular casserole dish)

Melt 1 tablespoon butter in a large skillet over medium heat. Add celery, onion and peas and saute for about 5 minutes until onion is translucent. Remove vegetables from the pan and set aside.

Add 3 tablespoons butter to the skillet and melt. Add the flour and whisk for 30 seconds. Slowly add the broth and milk and whisk until smooth. Continue to stir as mixture thickens and starts to bubble, about 2 -3 minutes.

Reduce heat to low and add pepper, salt, dill weed and 1/2 cup parmesan cheese. Stir until cheese is melted, about 1 minute.

Remove skillet from heat and stir in the tuna, vegetables and noodles. Pour into prepared dish.

In a small bowl, stir together remaining 1/2 cup parmesan, panko, parsley and remaining tablespoon of butter that's been melted. Sprinkle over the casserole.

Bake for 25 - 30 minutes until top is golden brown.

Recipe, photo and food styling by Webstop

Recipe adapted from www.momontimeout.com and www.tastesbetterfromscratch.com


TDS 3