Modern Tuna Melt Casserole

About this recipe

This revamped version of the classic tuna melt casserole incorporates fresh ingredients and modern techniques to create a deliciously creamy and cheesy dish perfect for a comforting weeknight dinner. Enhanced with vibrant vegetables and a crispy breadcrumb topping, this casserole brings out the best in the traditional flavors.

Ingredients

• 8 oz. egg noodles
• 2 cans of tuna, drained
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 cup chicken broth
• 1 tablespoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1 cup shredded cheddar cheese
• 1 cup frozen peas
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 1/2 cup Panko breadcrumbs
• Salt and pepper to taste

Directions

1. 1

   Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.

2. 2

   Cook egg noodles al dente as per package instructions; drain and set aside.

3. 3

   Melt butter in a large pot over medium heat, whisk in flour, and cook for 1 minute.

4. 4

   Slowly whisk in milk and chicken broth, stirring until sauce thickens.

5. 5

   Remove from heat and stir in Dijon mustard, smoked paprika, cheese, salt, and pepper.

6. 6

   Fold in cooked noodles, drained tuna, peas, onion, celery, and bell pepper.

7. 7

   Transfer mixture to the prepared baking dish.

8. 8

   Mix Panko with melted butter and sprinkle over casserole.

9. 9

   Bake until golden brown and bubbly, about 15-20 minutes.