Description
A comforting and creamy tuna noodle casserole topped with crunchy panko breadcrumbs, perfect for weeknight dinners.
Ingredients
- 2 (5-oz) cans tuna, drained
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 large onion, diced
- 2 tbsp fresh parsley, chopped
- 2 cups chicken or vegetable stock
- 12 oz egg noodles, uncooked
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup panko breadcrumbs
- 4 tbsp unsalted butter, diced
- 1 cup cheddar cheese, shredded
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups whole milk
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Warm the olive oil in a skillet over medium heat. Add the diced onion and celery, sautéing until they become tender. Toss in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour into the skillet, stirring to create a roux. Gradually whisk in the chicken or vegetable stock and whole milk, continuing until the mixture is smooth.
- Gently fold in the tuna, heavy cream, parsley, salt, and pepper. Make sure everything is well combined before adding the cooked noodles.
- Transfer the finished mixture to a greased baking dish, spreading it evenly.
- Top the casserole with cheddar cheese, sprinkling panko breadcrumbs generously over the surface.
- Dot the casserole with small pieces of butter, then pop it in your preheated oven. Bake for 25-30 minutes or until it’s bubbly and golden brown on top.
- Allow it to cool slightly before serving.
Notes
For a touch of the unexpected, consider adding a pinch of cayenne pepper or some Dijon mustard into the sauce. Don’t skip the panko topping for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American