Creamy Tuna Noodle Casserole with Peas and Breadcrumbs
By joanmarie
Rate this recipe
4.6/5
(5 Votes)
Ingredients
- 6 ounces uncooked no-yolk egg noodles
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup finely chopped onion
- 1 cup thinly sliced celery
- 3 tablespoons all-purpose flour
- 2 1/4 cups 1% low-fat milk
- 1/2 cup frozen green peas, thawed
- 1 1/2 tablespoons chopped fresh dill
- 1 teaspoon finely grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 teaspoon dry mustard (such as Colman's)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (5-ounce) can solid white albacore tuna packed in water, drained and broken into chunks
- 1/4 cup whole-wheat panko (Japanese breadcrumbs)
- 1.5 ounces Parmesan cheese, grated (about 1/3 cup)
- Make Your Pasta a Hit. Try Prego®!
Details
Cooking time 40mins
Adapted from cooking light.com
Preparation
Step 1
1. Preheat broiler to low.
2. Fill a large saucepan with water; bring to a boil. Add noodles; cook 3 minutes or until al dente. Drain. Heat a 10-inch ovenproof skillet over medium heat. Add oil and butter; swirl until butter melts. Add onion and celery; sauté 6 minutes or until tender. Sprinkle flour over pan; cook 45 seconds. Add milk, stirring constantly. Stir in peas and next 7 ingredients (through tuna). Remove pan from heat; gently stir in noodles. Sprinkle breadcrumbs and cheese over top. Broil 2 minutes or until topping is lightly browned.
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