Classic Tuna Casserole No Soup (Printable Version)
# What You'll Need:
01 -
Cooking spray
02 -
3 tablespoons butter, divided
03 -
8 ounces medium pasta shells
04 -
2 cans (5 oz each) solid white albacore tuna in water, drained and flaked
05 -
½ cup very finely diced celery
06 -
½ cup very finely diced onion
07 -
1 cup thawed frozen peas (optional)
08 -
2 tablespoons all-purpose flour
09 -
2 cups milk
10 -
1 cup shredded sharp cheddar cheese
11 -
¼ cup shredded or grated parmesan cheese
12 -
½ cup seasoned panko breadcrumbs
13 -
Salt and pepper, to taste
# How to Make It:
01 -
Preheat the oven to 375°F (190°C).
02 -
Spray an 8x8x2-inch (or any 2-quart) baking dish with cooking spray.
03 -
Melt 1 tablespoon of the butter and set aside for the breadcrumb topping.
04 -
Boil the pasta shells in salted water according to the package directions for al dente; drain thoroughly.
05 -
Place the drained pasta shells in a large bowl. Add the tuna, celery, onion, and peas (if using). Season lightly with salt and pepper, then gently combine, being careful not to break up the tuna too much.
06 -
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium-low heat. Add the flour and whisk until smooth. Continue cooking, whisking constantly, for one minute to cook out the raw flour taste.
07 -
While whisking constantly, slowly add the milk, and whisk until smooth. Increase the heat and bring to a boil, whisking frequently. Immediately reduce the heat and simmer, whisking constantly, until the mixture has thickened slightly, about 1-2 minutes.
08 -
Turn off the heat and add the shredded cheddar cheese; whisk until the cheese has melted and the sauce is smooth. Season to taste with salt and pepper.
09 -
Add the cheese sauce to the pasta mixture and gently toss to combine. Taste and adjust seasoning if needed.
10 -
Transfer the pasta mixture to the prepared baking dish and sprinkle the top evenly with the parmesan cheese.
11 -
Combine the reserved melted butter with the panko breadcrumbs and sprinkle evenly over the top of the casserole.
12 -
Bake in the center of the oven for 30 minutes or until bubbly with a golden brown, crisp top. Serve immediately.
# Handy Tips:
01 -
Wide egg noodles (8 ounces) can be substituted for pasta shells.
02 -
Peas are optional; you can omit them or replace with small pieces of broccoli or green beans.
03 -
Ensure any frozen vegetables are thawed or cooked before adding to the casserole.
04 -
Regular breadcrumbs, crushed crackers, cornflakes, or potato chips can replace panko for the topping.
05 -
Refrigerate leftovers for 3-4 days and reheat in a 325°F oven, covered, adding a tablespoon of water to prevent drying.