Description
A lightened-up, comforting Tuna Noodle Casserole featuring shell pasta, flaky canned tuna, peas, and a creamy, cheesy sauce made without canned soup, topped with a crispy golden panko breadcrumb crust. Perfect for a hearty family dinner.
Ingredients
Scale
Topping
- 1/3 cup panko breadcrumbs
- 1 tablespoon olive oil (or melted butter)
- 1/4 cup shredded parmesan cheese
- Flat leaf parsley for garnish
Main
- 8 ounces shell pasta
- 3 tablespoons unsalted butter (divided)
- 1/2 cup diced celery
- 1/2 cup diced shallots
- 1 clove garlic (grated or minced)
- 3 tablespoons flour
- 1 tablespoon dijon mustard
- 2 cups low sodium chicken broth
- 1 cup milk (warmed)
- 1 1/2 cups shredded cheddar cheese
- 2 (5 ounce) cans tuna in water, drained
- 1 cup frozen peas
Instructions
- Prepare the topping: In a small bowl, combine panko breadcrumbs, olive oil (or melted butter), and shredded parmesan cheese. Set aside. Preheat the oven to 350°F (175°C).
- Cook the pasta: Boil the shell pasta until 1-2 minutes less than al dente as it will continue cooking in the oven. Drain and set aside.
- Sauté the vegetables: In a 12-inch skillet over medium-high heat, melt 1 tablespoon butter. Add diced shallots, celery, garlic, salt, and pepper, sauté for 2-3 minutes until softened.
- Make the roux and sauce: Add the remaining 2 tablespoons butter to the skillet and let it melt. Sprinkle the flour evenly over the vegetables, stirring until no white flour streaks remain. Stir in the dijon mustard. Slowly whisk in the chicken broth and warmed milk continually to avoid lumps. Bring to a simmer and cook until the sauce slightly thickens.
- Add cheese and combine: Reduce the heat to low and whisk in shredded cheddar cheese until melted. Then fold in the drained tuna, peas, and cooked pasta, mixing until everything is well combined and coated with the cheese sauce.
- Assemble and bake: Sprinkle the prepared panko topping evenly over the casserole in the skillet. Place the skillet in the preheated oven and bake for 25 minutes or until bubbly and the topping is golden brown.
- Serve: Remove from oven, garnish with flat leaf parsley, and serve immediately while hot.
Notes
- Use flaky canned tuna and shell pasta for the best texture.
- This recipe makes a creamy, cheesy sauce without relying on canned soup.
- The panko breadcrumb topping adds a crispy, golden crust that elevates this classic casserole.
- Cooking pasta slightly under al dente ensures it finishes perfectly in the oven without becoming mushy.
- Adjust seasoning with salt and pepper to taste during the sauté step.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 7 g
- Sodium: 483 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
