(1) 14.5 oz can low-sodium chicken broth (just under 2 cups)
1 cup warm milk
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp dried dill weed
2 tsp fresh lemon juice (or more)
2 Tbsp fresh parsley leaves
1 cup freshly grated parmesan cheese (divided)
5 oz canned 'Albacore' white tuna, packed in water (or more)
Instructions
Topping- 1/2 cup Ritz crackers (crushed), 1 Tbsp
melted Butter.
Instructions-
cook noodles according to pkg
sautee veggies = melt 1 tbsp in skillet, add
celery, opinion peas, garlic & saute for a few
minutes. Remove & set aside.
Sauce- add remaining 3 tbsp butter to pan, add
flour & cook, stirring. Whisk in chicken broth &
milk stirring till smooth, bring to a simmer. Once
bubbly, reduce heat & add salt, dill, lemon juice,
parsley & 1/2 cup parmesian cheese. Season to taste.
Combine- remove from heat, and stir in pasta,
vegetables, and tuna. Pour into a square baking
dish, and sprinkle with the remaining half cup of
parmesan cheese.
Add topping over the casserole. Bake 350 degrees
for 25-30 minutes.
Serving
Suggestions
Can make ahead and freeze. Serves 4-6 people
Originally Submitted
6/13/2022
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