Trying to find ways to feed our monster toddler that doesn’t end up with my hard work on the floor. I was inspired by this amazing recipe and a craving for the hamburger helper tuna casserole that an old childhood friend of mine use to make for us when we went to college together. Good times. I don’t like peas so feel free to substitute broccoli for peas!
INGREDIENTS
- 8 oz pasta, shells or otherwise
- 1 celery rib, small dice
- 1 small onion, small dice
- 1 small head of broccoli, small dice
- 2 cloves garlic, minced
- 3 tbs butter
- 1 can chicken broth (15oz) warmed
- 1 cup milk, warmed
- 4 tbs white flour
- 1 tbs dried parsley (or batch of fresh, chopped)
- 1/8 tsp dried dill
- 8 oz albacore white tuna packed in water
- 3/4 cups grated parmesan cheese
- 1/2 cup panko bread crumbs
INSTRUCTIONS
- Cook pasta as per package instructions. Drain and set aside in 9×13 baking pan or casserole dish. Add a drizzle of olive oil and toss to avoid sticking.
- In large skillet, heat on medium high. Add a drizzle of oil. Saute onions and celery until just soft. Salt generously. Add broccoli and garlic and continue to sauté. ~5min. Remove and set aside. Turn heat down to LOW.
- Nuke broth and milk separately 30sec or so, then set aside.
- In skillet over low heat, add butter. Once melted, slowly mix in flour to make a roux. ~30sec. Don’t let it burn!
- Slowly mix in warmed stock and then milk until thick and bubbly. ~3 min. Don’t bring to full boil or milk curdles.
- Mix in parsley and dill. Salt to taste. Stir in HALF of the cheese until completely melted in. Continue to let mixture thicken. ~1-2 min.
- Pour veggies back in and mix.
- Preheat oven 350F.
- Break up tuna into small pieces and crumble it over pasta. Pour gravy mixture into dish and mix well. Level the surface with a spatula.
- In a small bowl, make topping: drizzle 1-2 tsp olive oil over panko bread crumbs. Mix with fingers. Toss rest of the cheese in and mix. Sprinkle over pasta. Bake in oven 20-25 min or until top is just golden brown.