- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 573
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 27 g
- Cholesterol
- 130 mg
- Sodium
- 662 mg
I love a casserole, and this one was a Kitchen first! I upgraded the classic recipe with a homemade béchamel, and an easier method for cleanup (who doesn't love a one-pan plan?). Even tuna noodle casserole skeptics will help themselves to seconds!
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 573
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 27 g
- Cholesterol
- 130 mg
- Sodium
- 662 mg
Ingredients
Casserole:
Topping:
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Directions
- For the casserole: Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the noodles and cook one minute less than the package instructions. Reserve 1/2 cup of the starchy pasta water before draining the noodles and setting aside.
- Meanwhile, heat a large, high-sided skillet or shallow ceramic Dutch oven over medium heat. Add the butter and allow to melt, then add the shallot and celery. Cook, stirring occasionally, until softened with a little color, 4 to 5 minutes. Add the thyme, 1/2 teaspoon salt and pepper to taste and allow to cook an additional minute. Sprinkle over the flour and stir to evenly coat all the vegetables. Slowly pour in the milk while continuously stirring to prevent any lumps from forming. Stir in the cream cheese and whisk to combine. Bring to a simmer and allow to cook until slightly thickened, 3 to 5 minutes. Stir in the warm egg noodles and reserved pasta water as well as the tuna and peas. You can bake straight in the skillet or transfer to a 9-by-13-inch casserole dish.
- For the topping: In a small bowl, stir together the butter and crackers to coat. Sprinkle evenly over the top of the casserole. Broil until golden brown and bubbling, 3 to 5 minutes. Remove from the oven and garnish with the chives and extra black pepper.
