Tuna Noodle Casserole

22 Jan


  • 2 Tbsp. all-purpose flour
  • 1 shallot, finely chopped
  • 2 Tbsp. butter (for sauce) + 1 Tbsp. butter (for topping)
  • 2 cups milk
  • 4 oz Parmesan (for sauce) + 1/4 cup (for topping), coarsely grated
  • 1/4 tsp. smoked paprika
  • 1 Tbsp. chopped tarragon
  • 3 cups medium shells
  • 1/2 celery stalk, finely chopped
  • 1/2 cup white beans, drained and rinsed
  • 1 (5oz) can tuna, drained
  • 1/3 cup panko breadcrumbs
  • salt and pepper, to taste


  1. Preheat oven to 350F.
  2. Over medium heat, melt 2 Tbsp. butter in a heavy skillet.  Add shallots and flour, stirring constantly for 3-5 minutes.  Slowly add mix and continue to simmer until sauce coats the back of a wooden spoon, ~10 minutes.  Turn heat to low, add Parmesan until homogenous.
  3. Add paprika and tarragon.
  4. Boil medium shells until al dente.  Drain in colander.
  5. Add shells, celery, beans, and tuna to skillet.  Stir to combine.  Season with salt and pepper to taste.
  6. Transfer to an oven safe dish.
  7. Heat remaining 1 Tbsp. butter until melted.  Add breadcrumbs to combine.  Remove to a bowl and stir in remaining 1/4 cup Parmesan.  Top casserole with breadcrumbs mixture.
  8. Bake for 25-30 minutes until breadcrumbs are browned and casserole is heated thoroughly.
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Posted by on January 22, 2012 in Beans, Entrees, Uncategorized


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