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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 have been created equal. This one for instance is additional creamy, splendidly tacky, and utterly produced from 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 additional lemony Parmesan-Panko crunch proper on prime.
And this dinner comes collectively in a cinch with the assistance of canned tuna. I extremely advocate utilizing good high quality albacore tuna in water with no salt added. It has a clear, contemporary style together with a pleasant, chewy texture and massive huge flakes.
If tuna shouldn’t be your jam, leftover shredded rotisserie chicken is a good sub. Different veggies may be added reminiscent of mushrooms, carrots, and inexperienced beans. And as all the time, freshly grated cheese all the time melts a bit higher! Serve with a light-weight salad and crusty bread for a whole speedy weeknight dinner.
TOOLS FOR THIS RECIPE
WHAT IS HALF AND HALF?
Half and half is equal components of complete milk and cream. For 1 cup half and half, you possibly can substitute 3/4 cup complete 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 may 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 far more flakier and yields a crunchier, crispier texture.
WHAT IF I DON’T HAVE A DUTCH OVEN?
An oven-proof skillet, reminiscent of a large cast iron skillet, is a good choice.
- 10 ounces huge egg noodles, about 4 1/2 cups
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 giant 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 contemporary 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 nicely.
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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 often, till aromatic, about 2 minutes.
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Whisk in flour till evenly 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 nicely 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 may be discovered within the Asian part of your native grocery retailer.
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