My Tuna Casserole Recipe is pure, classic comfort food for a weeknight dinner. Tuna, noodles and peas in a cheesy homemade sauce with a crunchy cracker crumb topping.
½of a medium-sized oniondiced (½ cup)
8ouncessmall pastalike Rotini or farfalle, or egg noodles
1cupfreshly grated cheddar cheese
½cupfreshly grated Parmesan cheese
25-ouncecans water-packed tunadrained
1cupcrushed Ritz crackers or panko breadcrumbs
½cupgrated Parmesan cheese
Fresh minced parsley
In a large, deep, oven-safe skillet or saute pan (5-quart), melt butter, then add diced onion. Cook until onion is translucent and soft; about 3-4 minutes. Whisk in flour and garlic powder and cook for a couple of minutes or until flour is golden in color. Whisk in milk and bring to a boil. Reduce heat to low and stir often until thickened; 3-4 minutes. Turn off heat and stir in cheeses until melted. *Tip - if the sauce isn't creamy enough for you, add a few ounces of cream cheese; stir in until melted and combined.
Meanwhile, boil water in a medium-sized pot and cook the pasta according to package directions. Add peas during the last minute or so. Drain and set aside.
To the skillet, stir in pasta, peas and tuna. Stir in sour cream. (If you do not have an oven safe saute pan, transfer the mixture to a greased 11x7-inch baking dish).
Combine crushed crackers with ½ cup grated parmesan and sprinkle on top of the casserole.
Bake, uncovered at 350 degrees for 20 minutes. For additional browning, switch to broil during the last 5 minutes.
Let stand 5-10 minutes before serving. Garnish with fresh minced parsley.