Classic Tuna Casserole

1. 1

   Arrange a rack in the middle of the oven and heat the oven to 375℉.

2. 2

   Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add 3/4 cup panko breadcrumbs and 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, until golden brown, 3 to 4 minutes. Transfer to a medium bowl and let cool completely. Wipe out the pot (no need to wash). Combine 1 ounce finely grated Parmesan cheese to the panko and stir to combine.

   3 min
3. 3

   Fill the Dutch oven or large pot with heavily salted water and bring to a boil over medium-high heat. Add 12 ounces dried wide egg noodles and cook 3 minutes less than the package instructions for al dente. Drain. Rinse out the Dutch oven (no need to wash).

   3 min
4. 4

   Melt 4 tablespoons unsalted butter over medium heat in the reserved Dutch oven or pot. Add 1 diced medium yellow onion, 2 diced medium carrots, 1 diced medium celery stalk, the remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds. Add 1/4 cup all-purpose flour and stir to coat the vegetables. Cook for 1 minute.

   5 min
5. 5

   Add 2 cups low-sodium chicken broth, 2 cups whole milk or 2% milk, and 1 tablespoon Dijon mustard. Stir to combine, using a wooden spoon to scrape up any stuck bits from the bottom of the pot. Bring to a simmer and cook until thickened, 5 to 7 minutes.

   5 min
6. 6

   Remove the Dutch oven from the heat. Add 1/2 cup finely chopped fresh parsley, 2 (5 to 6-ounce) cans drained and flaked tuna, and 1 cup frozen peas, and stir to combine. Add the noodles and stir to combine. Transfer to a 9x13-inch baking dish and spread into an even layer. Sprinkle the panko mixture over the top in an even layer.

7. 7

   Bake until bubbling around the edges, heated through, and the panko topping is golden brown, 20 to 25 minutes.

   20 min

Recipe Notes

1. 8

   Make ahead: The casserole can be assembled without the breadcrumbs and refrigerated up to 1 day ahead. Let sit at room temperature while the oven heats. Uncover and sprinkle on the panko breadcrumbs right before baking. Bake for an additional 5 minutes.Storage: Refrigerate leftovers in an airtight container for up to 2 days.

   5 min