Crispy on the Top Tuna and Green Pea Casserole Rocco Dispirito
Get ready to redefine your comfort food game with Rocco Dispirito's Crispy on the Top Tuna and Green Pea Casserole! This nostalgic yet elevated dish combines tender egg noodles, flaky canned tuna, and vibrant green peas in a luxuriously creamy cheddar sauce, all crowned with a crispy, golden panko-Parmesan topping. With just the right touch of paprika and perfectly balanced seasoning, every bite delivers a satisfying blend of crunch and creaminess. Prepared in under an hour, this easy-to-make casserole is perfect for busy weeknights or hearty family dinners. Serve it warm, straight from the oven, for a classic dish that’s both comforting and packed with flavor.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1.5 cups low-sodium chicken broth
- 2 cups shredded sharp cheddar cheese
- 2 cans canned tuna, drained
- 1 cup frozen green peas
- 1.5 cups panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with nonstick spray or butter.
Cook the egg noodles in a large pot of salted boiling water according to the package directions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes.
Sprinkle the flour over the onions and stir continuously for 1-2 minutes, cooking out the raw flour taste.
Slowly whisk in the milk and chicken broth, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens, about 4-5 minutes.
Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Add the salt, pepper, and paprika. Taste and adjust seasonings as needed.
Gently fold in the cooked egg noodles, canned tuna, and frozen peas until well combined. Transfer this mixture to the prepared baking dish, spreading it evenly.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the casserole.
Dot the top with the remaining 1 tablespoon of butter, broken into small bits, to help the topping brown.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is crispy and golden brown and the casserole is bubbly around the edges.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 7240 mg | 315% | |
| Total Carbohydrate | 238.4 g | 87% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 56.8 g | ||
| Protein | 258.5 g | 517% | |
| Vitamin D | 39.8 mcg | 199% | |
| Calcium | 3152 mg | 242% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2948 mg | 63% | |
*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.
