My Tuna Casserole Recipe is pure, classic comfort food. Delicious tuna, noodles and peas in a cheesy, creamy homemade sauce with a crunchy cracker crumb topping.
½ of a medium-sized onion diced (½ cup)
8 ounces small pasta like Rotini or farfalle, or egg noodles
2 cups frozen peas
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon garlic powder
2 cups milk
1 teaspoon salt
1 cup freshly grated cheddar cheese
½ cup freshly grated Parmesan cheese
½ cup sour cream
2 5-ounce cans water-packed tuna drained
1 cup crushed Ritz crackers or panko breadcrumbs
½ cup grated Parmesan cheese
Fresh minced parsley
In a large, deep, oven-safe skillet or saute pan (5-quart), melt butter, then add diced onion. Cook until onion is translucent and soft; about 3-4 minutes. Whisk in flour and garlic powder and cook for a couple of minutes or until flour is golden in color. Whisk in milk and bring to a boil. Reduce heat to low and stir often until thickened; 3-4 minutes. Turn off heat and stir in cheeses until melted. *Tip – if the sauce isn’t creamy enough for you, add a few ounces of cream cheese; stir in until melted and combined.
Meanwhile, boil water in a medium-sized pot and cook the pasta according to package directions. Add peas during the last minute or so. Drain and set aside.
To the skillet, stir in pasta, peas and tuna. Stir in sour cream. (If you do not have an oven safe saute pan, transfer the mixture to a greased 11×7-inch baking dish).
Combine crushed crackers with ½ cup grated parmesan and sprinkle on top of the casserole.
Bake, uncovered at 350 degrees for 20 minutes. For additional browning, switch to broil during the last 5 minutes.
Let stand 5-10 minutes before serving. Garnish with fresh minced parsley.