Tuna Casserole Crunch

Yield: 8 servings

Preparation Time: 25 min; Cook Time: 30 min

Ingredients

butter (for greasing baking dish)

1 package (8 ounce) wide egg noodles

5 tablespoons butter, divided

1 cup celery, diced (about 2 ribs)

1/2 cup onion, diced

1/2 cup frozen petite peas, thawed

1/4 cup flour

1 1/2 cups chicken broth

1 cup milk

1/2 teaspoon freshly ground black pepper

1/8 teaspoon sea salt

1/8 teaspoon dried dill weed

1 cup freshly grated parmesan cheese, divided

2 cans (5 ounce each) solid white albacore tuna packed in water, drained

1/2 cup panko bread crumbs

1 teaspoon dried parsley

Directions:

Preheat oven to 350 degrees F

Cook the noodles according to package directions, drain and set aside.

Lightly grease a 13 x 9 baking dish with butter (I used a Le Cruset 12 1/2 inch rectangular casserole dish)

Melt 1 tablespoon butter in a large skillet over medium heat. Add celery, onion and peas and saute for about 5 minutes until onion is translucent. Remove vegetables from the pan and set aside.

Add 3 tablespoons butter to the skillet and melt. Add the flour and whisk for 30 seconds. Slowly add the broth and milk and whisk until smooth. Continue to stir as mixture thickens and starts to bubble, about 2 -3 minutes.

Reduce heat to low and add pepper, salt, dill weed and 1/2 cup parmesan cheese. Stir until cheese is melted, about 1 minute.

Remove skillet from heat and stir in the tuna, vegetables and noodles. Pour into prepared dish.

In a small bowl, stir together remaining 1/2 cup parmesan, panko, parsley and remaining tablespoon of butter that's been melted. Sprinkle over the casserole.

Bake for 25 - 30 minutes until top is golden brown.

Recipe, photo and food styling by Webstop

Recipe adapted from www.momontimeout.com and www.tastesbetterfromscratch.com

Please note that some ingredients and brands may not be available in every store.