Lemony Herbed Tuna Noodle Casserole
- Servings: 6-8
- Prep: 10
- Cook Time: 40
A classic comfort food made better with a lemon zest and lots of herbs, perfect for serving your guests and receiving recipe requests!
|8 oz||No Yolks® Extra Broad Noodles|
|1||bunch scallions, chopped|
|1 tsp||coarse kosher salt|
|3 Tbsps||olive oil|
|2 Tbsps||unsalted butter|
|4 Tbsps||all purpose flour|
|2 1/2 cups||chicken broth|
|1/2 cup||heavy cream|
|1/2 cup||chopped flat-leaf parsley|
|4 oz||solid white albacore in water|
|1/2 cup||grated Parmesan cheese|
|1 tsp||finely grated lemon zest|
|1/3 cup||flat leaf parsley, chopped|
|3 Tbsps||fresh chives, chopped|
|1 Tbsp||dill, chopped|
|1 cup||panko bread crumbs|
|2 Tbsps||fresh lemon juice|
- Preheat the oven to 375° F.
- Bring a large pot of lightly salted water to a boil. Cook the noodles according to package directions, using the lowest time of the cook-time range. Drain and rinse under cold water to cool.
- Dry the pot and return it to the stove. Heat the butter with 2 tablespoons of the olive oil over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes.
- Add the flour and stir until moistened. Gradually add the broth and cream while stirring constantly. Bring to a simmer and cook until slightly thickened, about 3 minutes. Take off the heat and stir in the noodles, Parmesan, lemon zest, and juice. Lightly break up the tuna and stir it in as well. Season with salt and pepper to taste. Stir all of the herbs together. Add all but about 1 tablespoon of the herbs to the pot.
- Toss the Panko with the remaining tablespoon of herbs and the remaining tablespoon of olive oil.
- Transfer the noodles and sauce to a 2 to 3 quart baking dish. Sprinkle the Panko on top and bake in the oven until the Panko is golden brown and the edges are bubbling, 20 to 25 minutes. Serve hot.