Tuna Noodle Casserole Made From Scratch

Preheat the oven to 375°F.

Grease a 1-1/2 quart casserole dish.

Melt 1/4 cup of butter in a medium saucepan over medium heat.

Add 1 cup of chopped celery, 3/4 cup of chopped sweet red pepper, and 1/4 cup of chopped onion.

Cook the vegetables until tender, about 8 to 10 minutes.

Stir in 1/4 cup of all-purpose flour, 1 to 2 tablespoons of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper.

Stir until combined, then add 2 1/4 cups of milk.

Cook the sauce, whisking constantly to remove lumps until slightly thickened and bubbly.

Add 3 cups of wide noodles that you cooked according to package directions.

Add a 12-ounce can of chunked white water-packed tuna, drained and broken into chunks.

Gently stir the sauce and tuna with the noodles, being careful not to break up the tuna too much.

Transfer the mixture to the greased casserole dish.

Prepare the topping by combining 1/2 cup of Panko bread crumbs, 1/4 cup of freshly grated Parmesan cheese, 1 tablespoon of snipped fresh parsley, and 1 tablespoon of melted butter or margarine.

Sprinkle the topping evenly over the noodle mixture.

Bake the casserole uncovered until heated through, about 25 to 30 minutes.

Let it stand for 5 minutes before serving.

Equipment Needed

Spice Level: