This submit might include affiliate hyperlinks. Please see our privateness coverage for particulars.
Traditional tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!
Not all tuna casseroles had been created equal. This one for instance is additional creamy, splendidly tacky, and fully produced from scratch (no canned soup right here). To not point out, the crispiest Panko topping, my favourite half about this recipe. Each chew has that creamy pasta goodness with that additional lemony Parmesan-Panko crunch proper on prime.
And this dinner comes collectively in a cinch with the assistance of canned tuna. I extremely advocate utilizing good high quality albacore tuna in water with no salt added. It has a clear, contemporary style together with a pleasant, chewy texture and large large flakes.
If tuna shouldn’t be your jam, leftover shredded rotisserie rooster is a superb sub. Different veggies might be added corresponding to mushrooms, carrots, and inexperienced beans. And as all the time, freshly grated cheese all the time melts just a little higher! Serve with a lightweight salad and crusty bread for an entire speedy weeknight dinner.
TOOLS FOR THIS RECIPE
WHAT IS HALF AND HALF?
Half and half is equal components of complete milk and cream. For 1 cup half and half, you possibly can substitute 3/4 cup complete milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
WHAT IS PANKO?
Panko is a Japanese-style breadcrumb and might be discovered within the Asian part of your native grocery retailer. Whereas each panko and breadcrumbs can be utilized as a coating for fried meals, panko is rather more flakier and yields a crunchier, crispier texture.
WHAT IF I DON’T HAVE A DUTCH OVEN?
An oven-proof skillet, corresponding to a giant forged iron skillet, is a superb possibility.
Tuna Noodle Casserole
Elements
- 10 ounces huge egg noodles about 4 1/2 cups
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 giant shallots diced
- 2 tablespoons all-purpose flour
- 3 ½ cups half and half
- 2 teaspoons Dijon mustard
- 8 ounces shredded sharp white cheddar cheese about 2 cups
- 3 (5-ounce) cans tuna in water drained
- 1 cup frozen inexperienced peas rinsed
- Kosher salt and freshly floor black pepper to style
- 2 tablespoons chopped contemporary chives
For the panko combination
- ⅓ cup Panko*
- ⅓ cup freshly grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
Directions
-
In a big pot of boiling salted water, prepare dinner pasta in accordance with bundle directions; drain nicely.
-
Preheat oven to 400 levels F.
-
Soften butter in a Dutch oven over medium warmth. Add garlic and shallots, and prepare dinner, stirring steadily, till aromatic, about 2 minutes.
-
Whisk in flour till calmly browned, about 1 minute.
-
Stir in half and half and Dijon till barely thickened, about 4-5 minutes.
-
Take away from warmth. Stir in cheddar cheese till easy, about 2 minutes.
-
Stir in pasta, tuna and inexperienced peas till nicely mixed; season with salt and pepper, to style; sprinkle with Panko combination.
-
Place into oven and bake till golden brown and bubbly. about 25-Half-hour.
-
Serve instantly, garnished with chives, if desired.
for the panko combination
-
In a small bowl, mix Panko, Parmesan, lemon zest and olive oil.
Notes
The submit Tuna Noodle Casserole appeared first on Rattling Scrumptious.