Ingredients
8 oz. Extra Broad Noodles
3 tbsp. butter, divided
1/2 medium yellow onion, chopped
2 celery stalks, chopped
1 pt. cremini mushrooms, thinly sliced
1/2 tsp. kosher salt
Freshly ground black pepper
Pinch of cayenne pepper
2 tbsp. flour
3/4 c. low-sodium chicken broth
1/2 c. whole milk
1 tbsp. lemon juice
1 6-oz. can water-packed tuna, drained and flaked
1 c. white cheddar, grated
1/2 c. freshly grated Parmesan, divided
2 tbsp. Freshly Chopped Parsley
2 tbsp. freshly chopped dill
2 tbsp. freshly chopped chives
1/4 c. panko bread crumbs
Preparation
Step 1Cook noodles according to package directions. Drain. Step 2Preheat oven to 375°. In a large, oven-safe skillet over medium heat, melt 2 tablespoons butter. Add onion, celery, and mushrooms and cook, stirring occasionally, until slightly softened, 5 minutes. Season with salt, pepper, and cayenne. Step 3Sprinkle over flour and cook until cooked through, 2 minutes. Add chicken broth and whole milk and bring to a simmer. Let thicken for 2 to 3 minutes, then turn off heat. Step 4Stir in lemon juice, tuna, cheddar, 1/4 cup Parmesan, and herbs and mix to combine. Step 5In a small microwave-safe bowl, melt remaining tablespoon of butter. Mix with panko and remaining Parmesan and sprinkle over top of noodles. Bake until bubbly and golden, 17 to 19 minutes.
We love combinations of cheddar and parmesan, but you could use any melty cheese here, like pepper jack for a bit of spice or gruyere for a little Swiss funkiness. If you’re looking for other ways to use tinned tuna, give this one-pan pasta a try. If you do make this classic casserole, let us know how you like it in the comments below!
