Creamy Tuna and Shells Casseroles
Indulge in the ultimate comfort food with this Creamy Tuna and Shells Casserole, a quick and easy dinner that's perfect for the whole family. Tender medium pasta shells are coated in a rich, cheesy sauce made from sharp cheddar and Parmesan, with hints of garlic and onion powder for a flavorful kick. This hearty casserole is elevated with flaky tuna, sweet bursts of peas, and a golden, crunchy panko breadcrumb topping. Ready in just 45 minutes, including prep and baking, this satisfying dish is ideal for busy weeknights or casual gatherings. Perfect for seafood lovers and pasta enthusiasts alike, this casserole combines creamy, savory, and crispy textures in every bite. Serve it with a side salad or garlic bread for an unforgettable meal.
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Recipe Information
Ingredients
- 12 oz medium pasta shells
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1.5 cups chicken or vegetable broth
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cans (5 oz each) canned tuna, drained
- 1 cup frozen peas
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook pasta shells in salted boiling water according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt butter over medium heat. Add the flour and whisk to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden.
Slowly pour in the milk and broth while whisking continuously to prevent lumps. Bring the mixture to a simmer and let it thicken, about 3-5 minutes.
Remove the saucepan from heat and stir in shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked pasta, creamy cheese sauce, drained tuna, and frozen peas. Mix gently to combine.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.1 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 477 mg | 37% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 445 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
