Old Fashioned Tuna Casserole with Crisp Garlic Topping
Old FashionedTuna Casserole made without canned soup and instead made with a homemade creamy base, fresh produce, and a crispy garlic topping for a modern update on the classic casserole recipe.
Course Main Course
Cuisine American
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
resting time 5 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Calories 664kcal
Author Tristin Rieken
Ingredients
8ouncesegg noodlesrigatoni, or any other large noodles
½cupunsalted butter
1cuppanko breadcrumbs
6teaspoonschopped garlicdivided into 2 teaspoon and 4 teaspoon portions
½cupfresh basil leaveschopped and divided into 2 ¼ cup portions
1mediumyellow onionchopped
2mediumscallionssliced whites and greens separated
3mediumcarrotsdivided
6mediumcelery ribs with leaves intactdiced
3tablespoonsall-purpose flour
2cupslow sodium chicken stock
1cupwhole milk
1cupfrozen green peas
3cupsshredded mozzarella cheesedivided into 1 cup and 2 cup portions
12ouncescanned solid white albacore2 cans drained
½teaspoonblack pepper
sea saltto taste
Instructions
Preheat oven to 400 degrees Fahrenheit.
In a large saucepan bring water to boil, season generously with salt and boil noodles according to package instructions. Drain and reserve for later.
Meanwhile, melt 1 stick of butter in a large saucepan.
Remove 2 tablespoons to medium bowl and add 2 teaspoons (or 2 cloves) chopped garlic. Stir to infuse the garlic flavor into the butter. Add panko breadcrumbs and stir to coat. Once cool, stir in 1 cup shredded mozzarella and ¼ cup fresh basil to make the Garlic Crisp Topping.
Add onions to remaining melted butter and cook over medium heat until soft, about 5 minutes. Add remaining 4 teaspoons garlic, scallion whites, dried thyme, carrots and celery. Cook a few minutes longer before sprinkling with flour and stirring to coat.
Cook about a minute then slowly add chicken stock, scraping up any browned bits off the bottom of the pan. Add milk and return to boil before stirring in frozen peas.
Remove from heat and remaining 2 cups mozzarella cheese, noodles and tuna (being careful not to break up tuna chunks too much).
Pour into large casserole dish and cover with an even layer of Garlic Crisp Topping.
Bake in preheated 400 degree oven, uncovered for 20 minutes or until bubbly and browned. If the topping is browning too quickly, cover with foil. If it’s not browned enough, finish in the broiler for a few seconds.
Let stand at least 5 minutes before sprinkling with remaining ¼ chopped basil. Drizzle with hot sauce (optional) and serve.