This cheesy Tuna Casserole has a made-from-scratch sauce and a crunchy parmesan topping that puts this classic recipe over the top. Your family will love this version!
Servings: 6 Servings
- 12 ounces egg noodles
- 3 tablespoons butter
- 1/2 white onion diced
- 3 cloves garlic minced
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups frozen peas
- 2 6 ounce cans solid white albacore tuna
- 2 cups shredded cheddar cheese
- 1 cup panko bread crumbs
- 1/4 cup grated parmesan cheese
- 2-3 teaspoons olive oil
Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.
Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
Once mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
In a small bowl, use a fork to mix together bread crumbs, parmesan, and olive oil. Sprinkle over the pasta.
Bake in the preheated oven, uncovered, for 15 to 20 minutes, until bread crumbs are lightly browned. Serve hot.
Calories: 721kcal | Carbohydrates: 75g | Protein: 41g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 149mg | Sodium: 957mg | Potassium: 628mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1080IU | Vitamin C: 26mg | Calcium: 440mg | Iron: 3.8mg