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Tuna Casserole
4.0 (494 reviews)
Our tuna casserole recipe serves 8 and is ready in an hour. It has a light but creamy homemade sauce that combines tuna with macaroni, onion, cheese, and panko.
Total Time60
Servings8
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Caloriesper servingIngredients
- Coarse salt and ground pepper
- 0.75 pound tubetti or elbow macaroni
- 1 cup panko (Japanese breadcrumbs)
- 0.5 ounce Parmesan, grated (2 tablespoons)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 yellow onion, diced small
- 3 tablespoons all-purpose flour
- 2.5 cups low-sodium chicken broth
- 1.5 cups whole milk
- 2 cans (6 ounces each) solid light tuna packed in water, drained and flaked
- 1 cup frozen peas, thawed
Instructions
- 1Preheat oven and cook pasta: Preheat oven to 425°F. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain.
- 2Prepare topping: In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
- 3Prepare sauce: In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes.
- 4Add flour: Add flour and whisk to coat onion with flour.
- 5Add broth and milk: Slowly whisk in broth, then milk.
- 6Combine remaining ingredients: Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes.
- 7Add pasta, tuna, and peas: Stir in pasta, tuna, and peas and season to taste with salt and pepper.
- 8Assemble casserole: Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture.
- 9Bake: Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.