This Creamy Tuna Noodle Casserole with panko topping is a classic recipe made from scratch. My tuna casserole is the go-to recipe for a quick, easy family meal that not only tastes good but also has that 'comfort food' appeal.
½cupbutter(2 portions of ¼ c or 4 tablespoon (57 g) each)
2-3clovesgarlic(crushed or minced)
¼cupcelery(chopped, include the greens)
½cuponion(½ small onion, finely chopped or minced)
1teaspooneach, salt & pepper(to taste)
1 ½cupschicken broth
½ cupheavy cream
½ cupmonterey jack cheese(grated)
25 oz cansalbacore tuna (in water)(drained)
16ozegg noodles(16 oz package of noodles, cooked and rinsed)
12 ozsweet peas(frozen peas, thawed)
1 cuppanko(or breadcrumbs)
Start with half of the butter in a saucepan over medium high heat, add the garlic while the butter is melting. Melt the butter and add the chopped celery and onion, cooking for 2-3 minutes or until onion becomes slightly transparent and both celery and onion have softened. Season with salt, pepper, and dill (add more to taste if needed).
Add chicken broth and gradually whisk in the flour (these can be combined in the measuring cup prior to adding to the broth, if desired). Allow the sauce to warm and thicken, stirring frequently as it will thicken quickly once it starts.
Add the heavy cream to the thickened sauce and mix thoroughly. Add a ½ cup each of cheddar and monterey jack cheeses, stir to combine and melt into the sauce. Add the albacore tuna, combine, then remove from heat and set aside.
In a large casserole dish or dutch oven, combine the drained and rinsed egg noodles with the package of frozen peas. Pour the tuna sauce mix over the noodles, then stir until thoroughly combined.
Melt the 2nd portion of butter in a small microwave safe bowl, heated in the microwave in a 30 second increment. Add the panko crumbs in with the melted butter and use a fork to combine until crumbly in appearance.
Top the casserole ingredients with the buttered panko breadcrumbs, then sprinkle with parmesan cheese. Bake in the center of a preheated oven at 350 degrees F (175 degrees C) for 40 minutes. The topping should be nicely golden with the sauce bubbling around the edges of your dish.