Yield: 8 servings
Preparation Time: 25 min; Cook Time: 30 min
Preheat oven to 350 degrees FCook the noodles according to package directions, drain and set aside.Lightly grease a 13 x 9 baking dish with butter (I used a Le Cruset 12 1/2 inch rectangular casserole dish)Melt 1 tablespoon butter in a large skillet over medium heat. Add celery, onion and peas and saute for about 5 minutes until onion is translucent. Remove vegetables from the pan and set aside.Add 3 tablespoons butter to the skillet and melt. Add the flour and whisk for 30 seconds. Slowly add the broth and milk and whisk until smooth. Continue to stir as mixture thickens and starts to bubble, about 2 -3 minutes. Reduce heat to low and add pepper, salt, dill weed and 1/2 cup parmesan cheese. Stir until cheese is melted, about 1 minute.Remove skillet from heat and stir in the tuna, vegetables and noodles. Pour into prepared dish.In a small bowl, stir together remaining 1/2 cup parmesan, panko, parsley and remaining tablespoon of butter that's been melted. Sprinkle over the casserole.Bake for 25 - 30 minutes until top is golden brown.
Recipe, photo and food styling by WebstopRecipe adapted from www.momontimeout.com and www.tastesbetterfromscratch.com
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