Description

This Tuna Noodle Casserole is a lightened-up comfort food classic featuring flaky canned tuna, shell pasta, and peas in a creamy, cheesy sauce without canned soup, topped with a crispy panko breadcrumb crust. It’s an easy, satisfying dish perfect for weeknight dinners.

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 Ingredients

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

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Instructions

Prepare the Topping: In a small bowl, combine the panko breadcrumbs, olive oil (or melted butter), and shredded parmesan cheese. Set this mixture aside for later use on top of the casserole. Preheat your oven to 350°F (175°C).
Cook the Pasta: Boil the shell pasta according to package instructions, cooking 1-2 minutes less than al dente since it will finish cooking in the oven. Drain the pasta and set aside.
Sauté Vegetables: Melt 1 tablespoon of butter in a 12-inch skillet over medium-high heat. Add the diced shallots, celery, garlic, salt, and pepper. Sauté for 2 to 3 minutes until the vegetables soften.
Make the Sauce: Add the remaining 2 tablespoons of butter to the skillet and let it melt. Sprinkle the flour evenly over the vegetables and stir constantly until the flour is fully incorporated and no white streaks remain. Stir in the dijon mustard. Slowly whisk in the chicken broth and warm milk, continuing to whisk to prevent lumps. Bring the sauce to a simmer and cook until it thickens slightly.
Add Cheese and Combine: Lower the heat to low and whisk in the shredded cheddar cheese until melted and smooth. Then add the drained pasta, tuna, and frozen peas to the skillet. Stir all ingredients thoroughly to coat with the creamy cheese sauce.
Assemble and Bake: Evenly sprinkle the prepared panko breadcrumb topping over the casserole in the skillet. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the casserole is bubbly and the topping becomes golden brown and crispy.
Serve: Remove the casserole from the oven, garnish with flat leaf parsley if desired, and serve immediately while hot and delicious.

Notes

This casserole uses flaky canned tuna and shell pasta for texture and classic taste.
The creamy, cheesy sauce is made without canned soup, making it lighter and fresher tasting.
The panko breadcrumb topping adds a crispy, golden finish to the dish.
Make sure to undercook the pasta slightly to avoid overcooking when baked.
You can substitute olive oil for butter in the topping for a lighter option.

Nutrition

Serving Size: 1 serving
Calories: 490 kcal
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