If You Liked the Tuna Casserole
Indulge in a modern twist on a classic favorite with "If You Liked the Tuna Casserole," a comforting, cheesy bake perfect for busy weeknights or family gatherings. This recipe features tender pasta shells coated in a creamy white cheddar sauce infused with savory Dijon mustard and studded with hearty chunks of tuna and vibrant peas. The golden, crunchy panko breadcrumb topping adds an irresistible texture to this satisfying dish. With just 20 minutes of prep and a quick bake, this easy tuna casserole recipe is not only an affordable dinner option but also a nostalgic crowd-pleaser that delivers big flavor in every bite. Garnish with fresh parsley for a burst of brightness and serve a warm, bubbly casserole that's sure to become a new household favorite.
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Recipe Information
Ingredients
- 12 ounces pasta shells
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1.5 cups chicken broth
- 1 teaspoon dijon mustard
- 2 cups white cheddar, shredded
- 2 cans (5 ounces each) canned tuna in water, drained
- 1 cup frozen peas
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons parsley, chopped (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Bring a large pot of salted water to a boil and cook the pasta shells according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the milk and chicken broth, ensuring no lumps remain. Continue to whisk until the mixture thickens, about 4-5 minutes.
Reduce the heat to low and stir in the Dijon mustard, shredded white cheddar, salt, and pepper. Mix until the cheese has melted into a smooth sauce.
Fold the drained tuna and frozen peas into the cheese mixture, followed by the cooked pasta shells. Mix until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it out in an even layer.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumbs evenly over the casserole for a crisp topping.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Let the casserole cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 402 mg | 31% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 436 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.
