Skillet Tuna Noodle Casserole
Enjoy this warm, comfort food classic using real butter to make a creamy roux.
10 min Prep Time
25 min Cook Time
- Prep Time: 10 min
- Cook Time: 25 min
- Servings: 6
- 6 tablespoons butter
- 1 medium shallot, minced
- 3 Tbs. all-purpose flour
- 2 cups milk
- 1 lemon, zested and juiced
- 12 oz egg noodles, cooked
- 2 (4 oz) cans good quality tuna like albacore
- 1 cup frozen peas
- 6 oz grated gruyere cheese
- 1/2 cup panko
- Coarse salt
Step 1Preheat your oven to 400°F.
Step 2Melt 3 Tbs. butter in a wide skillet. Add the minced shallot and a small pinch of salt; sauté about three minutes until it starts to brown.
Step 3Add the flour and whisk until it becomes a paste. In a thin stream add the milk, whisking as you go. Once all the milk is added, add the zest and juice from the lemon, along with another pinch of salt.
Step 4Add the cooked noodles, tuna and peas to the sauce, tossing to coat. Sprinkle the grated Gruyere over the top and bake for 25 minutes, 30 tops, until the cheese is browning in places and starting to bubble.
Step 5In the mean time, melt the remaining 3 Tbs. butter in a smaller skillet. Add the panko with a pinch of salt and brown in the butter, about three minutes until crispy.
Step 6Serve the casserole garnished with anything you like, along with the crunchy panko topping.
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