Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 6 Servings
This was by far the best casserole I have ever tried! This Tuna Noodle Casserole is made with very simple ingredients. From the tuna to the sauce, you will surely have a good time!
Ingredients:
4 tbsp butter, divided
3/4 c frozen peas
1 clove of garlic, minced
1 c freshly grated Parmesan cheese, divided
1/4 tsp salt
4 tbsp all-purpose flour
1/4 c onion, diced
2 tsp fresh lemon juice, more if desired
5 oz. canned albacore white tuna, packed in water, more if desired
2 tbsp fresh parsley leaves, minced
1 c milk, warmed
1 rib celery, diced
8 oz. medium-size shell pasta
1 14.5 oz. can of low-sodium chicken broth (just under 2 cups), warmed
1/4 tsp freshly ground black pepper
1/8 tsp dried dill weed
For the Topping:
1 tbsp butter, melted
1/2 c Ritz crackers, crushed
Directions:
Refer to the directions provided on the package of the noodles on how to cook them. Drain and set aside.
Place a skillet on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt.
Add peas, garlic, celery, and onion. Saute for a few minutes until aromatic and soft. Transfer them onto a clean plate.
For the Sauce:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
In the same empty pan, add the rest of the butter and allow it to melt. Add the flour, then whisk and cook for a minute.
Add the milk and chicken broth, then scape the bottom of the skillet to get the browned bits. Simmer for a few minutes until thick.
Turn the heat down to low, then stir in dill, lemon juice, parsley, salt, and 1/2 cup Parmesan cheese. Stir everything until well incorporated.
Remove the pan from the heat, then put the sauteed veggies back together with the cooked noodles and tuna. Toss everything until well combined.
Transfer the mixture to a 9×13-inch baking dish and spread it evenly. Scatter 1/2 cup of Parmesan cheese, followed by crushed Ritz crackers and melted butter.
Place it in the preheated oven and bake the casserole for about 30 minutes or until done.
Sere and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 424 kcal | Carbohydrates: 42g | Protein: 21g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 616mg | Potassium: 358mg | Fiber: 2g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 10.6mg | Calcium: 264mg | Iron: 1.8mg
Ingredients
- 4 tbsp butter, divided
- 3/4 c frozen peas
- 1 clove of garlic, minced
- 1 c freshly grated Parmesan cheese, divided
- 1/4 tsp salt
- 4 tbsp all-purpose flour
- 1/4 c onion, diced
- 2 tsp fresh lemon juice, more if desired
- 5 oz. canned albacore white tuna, packed in water, more if desired
- 2 tbsp fresh parsley leaves, minced
- 1 c milk, warmed
- 1 rib celery, diced
- 8 oz. medium-size shell pasta
- 1 14.5 oz. can of low-sodium chicken broth (just under 2 cups), warmed
- 1/4 tsp freshly ground black pepper
- 1/8 tsp dried dill weed
- For the Topping:
- 1 tbsp butter, melted
- 1/2 c Ritz crackers, crushed
Instructions
Refer to the directions provided on the package of the noodles on how to cook them. Drain and set aside.
Place a skillet on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt.
Add peas, garlic, celery, and onion. Saute for a few minutes until aromatic and soft. Transfer them onto a clean plate.
For the Sauce:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
In the same empty pan, add the rest of the butter and allow it to melt. Add the flour, then whisk and cook for a minute.
Add the milk and chicken broth, then scape the bottom of the skillet to get the browned bits. Simmer for a few minutes until thick.
Turn the heat down to low, then stir in dill, lemon juice, parsley, salt, and 1/2 cup Parmesan cheese. Stir everything until well incorporated.
Remove the pan from the heat, then put the sauteed veggies back together with the cooked noodles and tuna. Toss everything until well combined.
Transfer the mixture to a 9×13-inch baking dish and spread it evenly. Scatter 1/2 cup of Parmesan cheese, followed by crushed Ritz crackers and melted butter.
Place it in the preheated oven and bake the casserole for about 30 minutes or until done.
Sere and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.
