Ultimate Tuna Noodle Casserole
Ultimate Tuna Noodle Casserole The mother of all casseroles.Get the recipe from lovefoodrecipes If you’re a 90’s kid, it’s likely that cheesy tuna casserole was your grade-school jam. We remember this dinner-table favorite fondly—so much so that when handed a bag of No Yolks Extra Broad Noodles, we instantly had visions of a just-out-of-the-oven, breadcrumb-encrusted, melty tuna casserole, and we had to make it.
YIELDS:4 – 6
PREP TIME:0 HOURS 20 MINS
TOTAL TIME:0 HOURS 40 MINS
INGREDIENTS
8 oz. No Yolks® Extra Broad Noodles
3 tbsp. butter, divided
1/2 medium yellow onion, chopped
2 celery stalks, chopped
1 pt. cremini mushrooms, thinly sliced
1/2 tsp. kosher salt
Freshly ground black pepper
Pinch of cayenne pepper
2 tbsp. flour
3/4 c. low-sodium chicken broth
1/2 c. whole milk
1 tbsp. lemon juice
1 6-oz. can water-packed tuna, drained and flaked
1 c. white cheddar, grated
1/2 c.freshly grated Parmesan, divided
2 tbsp. Freshly Chopped Parsley
2 tbsp. freshly chopped dill
2 tbsp. freshly chopped chives
1/4 c. panko bread crumbs
DIRECTIONS
- Cook No Yolks Extra Broad Noodles according to package directions. Drain.
- Preheat oven to 375°. In a large, oven-safe skillet over medium heat, melt 2 tablespoons butter. Add onion, celery, and mushrooms and cook, stirring occasionally, until slightly softened, 5 minutes. Season with salt, pepper, and cayenne.
- Sprinkle over flour and cook until cooked through, 2 minutes. Add chicken broth and whole milk and bring to a simmer. Let thicken for 2 to 3 minutes, then turn off heat.
- Stir in lemon juice, tuna, cheddar, 1/4 cup Parmesan, and herbs and mix to combine.
- In a small microwave-safe bowl, melt remaining tablespoon of butter. Mix with panko and remaining Parmesan and sprinkle over top of noodles. Bake until bubbly and golden, 17 to 19 minutes.
