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Traditional tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!
Not all tuna casseroles had been created equal. This one for instance is additional creamy, splendidly tacky, and fully produced from scratch (no canned soup right here). To not point out, the crispiest Panko topping, my favourite half about this recipe. Each chew has that creamy pasta goodness with that additional lemony Parmesan-Panko crunch proper on high.
And this dinner comes collectively in a cinch with the assistance of canned tuna. I extremely suggest utilizing good high quality albacore tuna in water with no salt added. It has a clear, contemporary style together with a pleasant, chewy texture and massive large flakes.
If tuna isn’t your jam, leftover shredded rotisserie rooster is a superb sub. Different veggies might be added resembling mushrooms, carrots, and inexperienced beans. And as at all times, freshly grated cheese at all times melts a little bit higher! Serve with a lightweight salad and crusty bread for a whole speedy weeknight dinner.
TOOLS FOR THIS RECIPE
WHAT IS HALF AND HALF?
Half and half is equal components of complete milk and cream. For 1 cup half and half, you possibly can substitute 3/4 cup complete milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
WHAT IS PANKO?
Panko is a Japanese-style breadcrumb and might be discovered within the Asian part of your native grocery retailer. Whereas each panko and breadcrumbs can be utilized as a coating for fried meals, panko is rather more flakier and yields a crunchier, crispier texture.
WHAT IF I DON’T HAVE A DUTCH OVEN?
An oven-proof skillet, resembling a massive forged iron skillet, is a superb choice.
- 10 ounces large egg noodles, about 4 1/2 cups
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 massive shallots, diced
- 2 tablespoons all-purpose flour
- 3 ½ cups half and half
- 2 teaspoons Dijon mustard
- 8 ounces shredded sharp white cheddar cheese, about 2 cups
- 3 (5-ounce) cans tuna in water, drained
- 1 cup frozen inexperienced peas, rinsed
- Kosher salt and freshly floor black pepper, to style
- 2 tablespoons chopped contemporary chives
For the panko combination
- ⅓ cup Panko*
- ⅓ cup freshly grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
In a big pot of boiling salted water, prepare dinner pasta in keeping with package deal directions; drain nicely.
Preheat oven to 400 levels F.
Soften butter in a Dutch oven over medium warmth. Add garlic and shallots, and prepare dinner, stirring ceaselessly, till aromatic, about 2 minutes.
Whisk in flour till frivolously browned, about 1 minute.
Stir in half and half and Dijon till barely thickened, about 4-5 minutes.
Take away from warmth. Stir in cheddar cheese till clean, about 2 minutes.
Stir in pasta, tuna and inexperienced peas till nicely mixed; season with salt and pepper, to style; sprinkle with Panko combination.
Place into oven and bake till golden brown and bubbly. about 25-Half-hour.
Serve instantly, garnished with chives, if desired.
for the panko combination
In a small bowl, mix Panko, Parmesan, lemon zest and olive oil.
*Panko is a Japanese-style breadcrumb and might be discovered within the Asian part of your native grocery retailer.