Tuna noodle casserole | The Good Stuff with Mary Berg

Toss crushed chips aside for later use.

Chop one stock of celery.

Dice one onion.

Boil water in a pot and season it with a generous amount of salt.

Cook 300 grams of shell pasta in the boiling water until just under al dente, about a minute less than package instructions.

In a separate pot, melt 1 tablespoon of butter until it starts to brown, then add the chopped celery and diced onion, seasoning with salt and pepper, cooking for about 5 minutes until tender.

Add 3 more tablespoons of butter to the pot with the vegetables.

Add 2 cloves of garlic, cooking for about 30 seconds to remove the raw flavor.

Stir in 3 tablespoons of all-purpose flour to create a roux, cooking for about 1-1.5 minutes to toast the flour.

Gradually whisk in 2 cups of vegetable broth, stirring to avoid lumps.

Add 1 cup of whole milk to the mixture and stir until combined.

Add 1 cup of frozen peas and bring the mixture to a boil, cooking for about 3 minutes until thickened.

Add the zest of 1 lemon to the sauce.

Stir in 3/4 cup of grated Parmigiano-Reggiano cheese until melted and combined.

Add 2 cans of tuna to the sauce and mix well.

Combine the cooked shell pasta with the tuna sauce and mix thoroughly.

Transfer the mixture to a casserole dish and spread it out evenly.

Top the casserole with the crushed chips.

Equipment Needed

Spice Level:

Dietary