• Pasta Shells • Salted Butter • Celery Rib • Yellow Onion • Garlic Cloves • Baby Bella Mushrooms • Frozen Peas • Canned Tuna • Grated Cheddar Cheese • All-Purpose Flour • Chicken Broth • Whole Milk • Salt • Freshly Ground Black Pepper • Fresh Lemon Juice • Fresh Italian Flat-Leaf Parsley • Grated Parmesan Cheese • Sour Cream • Panko breadcrumbs
Cook the noodles and saute the veggies. Melt butter in the pan, sprinkle with the flour, and whisk it in. Cook for 1 minute, then whisk in the chicken broth and milk. Add parsley, parmesan cheese, and lemon juice, and season with salt and pepper. Simmer until thickened.
Combine the cooked noodles, peas, tuna, sauteed vegetables, and cheddar cheese.
Add the sauce and stir until well mixed and the pasta is evenly coated with the sauce.
Spray a 9x13-inch baking dish with cooking spray, then pour everything in.
In a medium bowl, toss the Panko breadcrumbs with the last of the melted butter, then sprinkle over the top of the casserole before baking in the oven for 25-30 minutes.
It tastes so much more real and satisfying to me when tuna noodle casserole is made from scratch rather than with cream of something soup!
Call me old-fashioned, but I adore a nice weeknight casserole. Tuna Noodle Casserole is a classic meal created with pantry staples like canned tuna, macaroni, cheese, and a crispy, buttery breadcrumb topping.
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