A lovely dish. So flavourful and beloved by kids and adults!
Tuna Casserole
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
12 oz pasta noodles of choice
3 tbsp butter
1 onion (diced)
1 red bell pepper (diced)
2 celery stalks (diced)
3 tbsp flour
2 1/2 cups chicken stock
1 1/2 cups milk
2 tbsp Soy sauce
salt
pepper
2 cans solid tuna (5.5 oz each, gently flaked with a fork)
½ cup frozen peas
1 cup frozen corn kernels
¾ cup panko
2 tbsp olive oil
1/3 cup parmesan
Directions
- Preheat oven to 375 degrees Fahrenheit.
- Lightly butter a 9×13-inch casserole dish.
- Cook your noodles of choice 2 minutes less than the package instructions. Drain and place into a large pot/bowl.
- Melt butter in a pan over medium heat.
- Sauté onion, celery, and pepper until softened and translucent, about 5 minutes.
- Season with a pinch of salt.
- Add the flour and cook, constantly stirring, for 3 minutes.
- Very gently pour a small amount of chicken stock, and increase the heat to high. Stir constantly to make it into a thick sauce before slowly adding the remainder of the stock and milk.
- Add soy sauce. Cook, often stirring, until the sauce comes to a simmer and thickens a bit, about 8 minutes.
- Then, taste the sauce and season with more salt and pepper.
- Pour the vegetable and sauce over your noodles and stir in corn and peas.
- Stir in tuna.
- Pour into the prepared baking dish.
- Mix the bread crumbs, parmesan, and olive oil in a small bowl. Sprinkle evenly over the casserole.
- Bake in preheated oven for 25-30 minutes until the sauce is bubbling and the topping is browned. Remember that you can always broil the top for a little bit to give it more color and crunch.
