Tuna Noodle Casserole

Tuna Noodle Casserole
Our Best Bites Blog

Yield: 4-6 servings

8 oz. medium shell pasta, cooked al dente
4 TB butter, divided
1 medium stalk celery, thinly sliced or diced
¼ c. diced onion
olive oil, as needed
4 TB flour
1 c. milk, warmed
14.5 oz. chicken broth (almost 2 cups), warmed
¼ tsp. salt and ¼ tsp. black pepper1/8 teaspoon dill
2 tsp. fresh lemon juice, more if desired
2 TB fresh minced parsley
1 c. freshly grated Parmesan cheese, divided
5 oz. can tuna, packed in water, more if desired

Topping:
¼ cup Ritz cracker crumbs mixed with about ½ tablespoon melted butter

Melt 1 TB butter in a large skillet.  Add celery and sauté for 2-3 minutes. Add onion and cook 2-3 minutes longer, stirring often.  If needed for moisture, add a drizzle of olive oil to the pan; more if needed during remaining cooking time. Remove vegetables from pan and set aside.

Melt remaining 3 TB butter in pan and add flour.  Stir constantly for 30 seconds.  Slowly add broth and milk, a little at a time while constantly whisking until mixture is smooth.  Bring to a low simmer.  Add salt, pepper, and dill.  Stir constantly until thickened and bubbly, 2-3 minutes.  Reduce heat to low and add lemon juice, parsley, and ½ cup Parmesan cheese.  Whisk until smooth and taste.  Season with additional salt and pepper to taste, and extra lemon juice if desired.  Remove from heat and add pasta, vegetables, and tuna.  Stir to combine and place in a 3 qt. baking dish.  Sprinkle with remaining ½ cup cheese and sprinkle cracker crumbs or chips on top.

Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly.  Let rest 10-15 minutes before serving to allow sauce to thicken.