Instructions
HOW TO MAKE THE BEST TUNA CASSEROLE WITH NOODLES, IF YOU LIKED IT SAY HELLO
- 3 cups wide egg noodles about 5 oz
- 1/4 cup unsalted butter
- 1 cup celery chopped
- 1 red bell pepper chopped
- 1/2 onion diced
- 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 1/4 cups whole milk
- 2 tbsp Dijon mustard
- 12 oz water packed chunk tuna drained
- 1/2 cup frozen peas thawed
- 4 oz cheddar cheese shredded
- 1/2 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp smoked paprika
- 1 tbsp parsley chopped
- 1 tbsp butter melted
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Preheat oven to 375 degrees. Lightly grease a 2 quart baking dish and set aside.
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Cook noodles according to package directions, removing when al dente. Drain, and set aside.
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Melt butter in a large skillet over medium heat. Add celery, bell pepper, and onion and cook until onion is translucent, stirring frequently.
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Stir in flour, salt and pepper. Slowly add milk and cook, stirring constantly until thick and bubbly. Stir in Dijon mustard.
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Add tuna, peas, noodles, and cheddar cheese and fold into the sauce.
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Pour mixture into the prepared dish.
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Combine Panko, Parmesan cheese, smoked paprika parsley and melted butter in a small bowl and sprinkle over the top.
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Bake casserole for 25 to 30 minutes, uncovered, or until heated through and golden brown on top. Let stand for a few minutes before serving.
Ingredients
- 3 cups wide egg noodles about 5 oz
- 1/4 cup unsalted butter
- 1 cup celery chopped
- 1 red bell pepper chopped
- 1/2 onion diced
- 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 1/4 cups whole milk
- 2 tbsp Dijon mustard
- 12 oz water packed chunk tuna drained
- 1/2 cup frozen peas thawed
- 4 oz cheddar cheese shredded
- 1/2 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp smoked paprika
- 1 tbsp parsley chopped
- 1 tbsp butter melted
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