Tuna Noodle Casserole
The classic tuna noodle casserole gets an update with a bechemal sauce instead of canned mushroom soup, green peas for freshness, canned tuna fillets, and breadcrumbs.
Ingredients
- 6 oz. penne pasta or your favorite pasta shape cooked al dente and drained
- 2 tbsp olive oil
- ½ cup shallots chopped fine
- 1 clove minced garlic
- ¼ cup all-purpose flour
- 1 8 oz (300 grams) canned tuna filet
- 3 cups milk
- 1 cup frozen green peas
- ⅓ cup roasted red peppers thinly sliced
- ¼ cup fresh parsley chopped
- ½ cup grated Pecorino Romano or use grated Parmesan or Romano
- salt and pepper to taste
Topping
- ¾ cup breadcrumbs or cracker crumbs
- ½ tbsp butter or olive oil
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 450 F or 220 C. Prepare 4 - 6 oz. ramekins or 8" casserole dish by lightly buttering or oiling.
- In a large saucepan, heat the olive oil over medium heat. Add shallots and garlic, cooking until tender.
- Add the flour and cook while stirring constantly for about one minute or until flour is lightly browning.
- Slowly add the milk, whisking into the flour/shallot mixture and bring to a boil.
- Turn down the heat to medium and cook until sauce starts to thicken, stirring occasionally to keep from sticking.
- Fold in the tuna, frozen peas, roasted red pepper, cheese and season with salt and pepper to taste.
- Transfer to your prepared baking dishes and pop into the oven until their golden brown on top and bubbling (don't overcook, this usually takes about 10 to 15 minutes at the most). Serve immediately while hot.
- Makes 6 servings.
