TUNA AND NOODLE CASSEROLE
TUNA AND NOODLE CASSEROLE
14 oz dry egg noodles, cooked according to package directions and drained
2 Tbsp. salted butter
1 medium onion, chopped
2 ribs celery, chopped
1 1/2 tsp minced garlic
3 cups milk
1 14.5 oz can low sodium chicken broth
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Herb Seasoning
2- 4 oz cans Albacore Tuna, drained
1 cup frozen green peas, defrosted
TOPPING
2 Tbsp. Salted butter
1 cup Panko Bread Crumbs
1 cup grated Parmesan Cheese
Preheat oven to 350F. Select a 9x13 pan and set aside.
In a small skillet, melt butter and add onion, celery and garlic. Sauté for 5 minutes or until veggies are tender and fragrant. Turn off heat.
To the pan that you cooked the noodles in, add the milk, chicken broth, flour, salt, pepper, andHerb Seasoning.
Whisk to combine. Over medium heat, whisk and cook till mixture lightly boils.
Add cooked noodles, tuna, sautéed veggies and peas. Stir to combine.
Make The Topping: In the skillet that you sautéed the veggies, melt the butter, add the Panko Crumbs. Cook over medium heat to toast the crumbs, stirring frequently, about 2 minutes. Crumbs should be golden brown. Remove from heat.
Transfer tuna and noodle mixture to the 9x13 pan. Sprinkle with Parmesan Cheese and sprinkle the toasted Panko Crumbs on top. Bake for 15-20 minutes. Serves 10.
NOTES:
1. If you don’t like tuna, use cooked chopped chicken.
2. This dish can be served right from the pan and skip the baking!
3. Baking adds extra crisp to the top!
4. If you don’t have Panko crumbs, you can sub with regular dry bread crumbs.
