Description
This classic Tuna Casserole combines tender shell pasta, sautéed vegetables, and canned albacore tuna in a creamy parmesan sauce, topped with buttery Ritz cracker crumbs and baked to golden perfection. It’s a comforting, easy-to-make dish that serves as a hearty family meal.
Ingredients
Pasta
- 8 ounces medium-size shell pasta
Vegetables
- 2 ribs celery, diced
- 1/4 cup onion, diced
- 3/4 cup frozen peas
- 1 clove garlic, minced
Sauce
- 5 Tablespoons butter, divided
- 5 Tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk, warmed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon dried dill weed
- 2 teaspoons fresh lemon juice, more if desired
- 2 Tablespoons fresh chopped parsley, minced
- 1 cup freshly grated parmesan cheese, divided
Protein
- 5 ounces canned albacore white tuna, packed in water, or more if desired
Topping
- 1/2 cup Ritz crackers, crushed
- 1 Tablespoon butter, melted
Instructions
- Cook the noodles: Cook the shell pasta just until al dente according to the package instructions. Drain and set aside.
- Sauté the veggies: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced celery, onion, frozen peas, and minced garlic. Sauté for a few minutes until the vegetables are softened but still retain some crispness. Remove from heat and set aside.
- Make the sauce: To the same skillet, add the remaining 3 tablespoons of butter. Once melted, sprinkle the flour evenly over the butter and cook while stirring constantly for about 1 minute to form a roux. Slowly whisk in the chicken broth and warmed milk until the mixture is smooth. Bring to a gentle simmer, stirring continuously until the sauce thickens slightly. Reduce the heat to low and stir in the kosher salt, dried dill weed, freshly ground black pepper, lemon juice, chopped parsley, and half of the parmesan cheese (½ cup). Taste the sauce and adjust seasoning if necessary.
- Combine: Remove the skillet from heat and stir in the cooked pasta, sautéed vegetables, and drained canned tuna until everything is evenly coated with the sauce. Transfer this mixture into a 9x13-inch or similarly sized baking dish. Evenly sprinkle the remaining ½ cup of parmesan cheese over the top.
- Add topping: In a small bowl, crush the Ritz crackers and combine them with the melted butter. Sprinkle this buttery cracker mixture evenly over the casserole to create a crunchy topping.
- Bake: Preheat the oven to 350°F (175°C). Place the casserole in the oven and bake uncovered for 25 to 30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
- Store leftovers: Allow the casserole to cool slightly before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For a richer flavor, you can substitute the chicken broth with vegetable broth or add a splash of white wine to the sauce.
- If you prefer, swap the canned tuna for cooked fresh tuna or another canned fish like salmon.
- The topping can be varied by using breadcrumbs instead of Ritz crackers for a different texture.
- Make sure not to overcook the pasta initially as it will continue cooking in the oven during baking.
- Use low-fat milk if you want to reduce fat content, though it may slightly affect creaminess.
