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Basic 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 further creamy, splendidly tacky, and utterly comprised of scratch (no canned soup right here). To not point out, the crispiest Panko topping, my favourite half about this recipe. Each chunk has that creamy pasta goodness with that further 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, recent style together with a pleasant, chewy texture and massive large flakes.
If tuna is just not your jam, leftover shredded rotisserie rooster is a superb sub. Different veggies might be added akin to mushrooms, carrots, and inexperienced beans. And as at all times, freshly grated cheese at all times melts somewhat higher! Serve with a light-weight salad and crusty bread for an entire speedy weeknight dinner.
TOOLS FOR THIS RECIPE
WHAT IS HALF AND HALF?
Half and half is equal elements of entire milk and cream. For 1 cup half and half, you’ll be able to substitute 3/4 cup entire 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, akin to a massive forged iron skillet, is a superb choice.
- 10 ounces broad 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 recent chives
For the panko combination
- ⅓ cup Panko*
- ⅓ cup freshly grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
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In a big pot of boiling salted water, cook dinner pasta in line with bundle directions; drain effectively.
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Preheat oven to 400 levels F.
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Soften butter in a Dutch oven over medium warmth. Add garlic and shallots, and cook dinner, stirring steadily, till aromatic, about 2 minutes.
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Whisk in flour till calmly browned, about 1 minute.
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Stir in half and half and Dijon till barely thickened, about 4-5 minutes.
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Take away from warmth. Stir in cheddar cheese till clean, about 2 minutes.
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Stir in pasta, tuna and inexperienced peas till effectively mixed; season with salt and pepper, to style; sprinkle with Panko combination.
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Place into oven and bake till golden brown and bubbly. about 25-Half-hour.
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Serve instantly, garnished with chives, if desired.
for the panko combination
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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.
