Tuna Noodle Casserole: An Updated Classic

🧂 Ingredients

• 12 ounces pasta

  shells, egg noodles, shaped pasta
• 4 tablespoons butter

  divided
• 2 ribs celery

  chopped
• 1 onion

  chopped
• 3 cloves garlic

  miced
• 1/3 cup all-purpose flour
• 1 14.5 ounce can low-sodium chicken broth
• 1 cup milk

  or half and half
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• Pinch of red pepper flakes
• 1 cup freshly grated Parmesan cheese
• 2 5 to 6-ounce cans tuna, drained and flaked with a fork
• 1 cup frozen peas

Instructions

• 1 Cook the noodles just until al dente, according to package instructions.
• 2 Preheat the oven to 350 degrees F and grease a 9-by-13 or 3-quart baking dish;
  set aside.
• 3 In a Dutch oven, melt 1 tablespoon butter. Add celery and onion; saute for a few
  minutes until tender, about 4 to 5 minutes. Stir in the garlic and cook for
  another minute.
• 4 Sprinkle flour over the vegetables and cook, stirring constantly, until no dry
  streaks of flour remain; about 1 minute. Slow whisk in the chicken broth, milk,
  salt, and pepper, stirring constantly until smooth. Bring mixture to a low
  simmer and cook until the sauce has thickened, stirring frequently; about 5 to 7
  minutes.
• 5 Stir in 1/2 cup Parmesan cheese, flaked tuna, and peas. Toss with cooked pasta
  and transfer to the prepared baking dish. Sprinkle with the remaining Parmesan
  cheese and crushed topping.
• 6 Bake uncovered for 25 to 30 minutes, or until bubbling. Garnish with chopped
  fresh parsley if desired.

Nutrition Info