Red Meat Allergy Friendly Classic Tuna Noodle Casserole
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Learn more →Ingredients
6 servings
For the casserole
- 12 oz wide egg noodles
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Ronzoni, Wide Egg Noodles, 12 oz, low fat, sodium free with no artificial colors or preservatives
- 4 tbsp unsalted butter, divided
- 3 stalks celery, thinly sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 ½ cups low-sodium chicken broth
- 2 cans (5 oz each) solid white albacore tuna in water, drained and flaked
- 1 ½ cups frozen peas
- 1 tsp dijon mustard
- ½ tsp salt, plus more for pasta water
- ¼ tsp black pepper
For the topping
- 1 cup plain breadcrumbs
- 2 tbsp unsalted butter, melted
- ¼ cup grated parmesan cheese
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Cook the egg noodles until just shy of al dente — tender but with a firm bite at the center, about 1 minute less than the package directions. Drain in a colander and set aside.
- 2
In a large oven-safe skillet or a wide saucepan, melt 4 tbsp butter over medium heat. Add the celery and onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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