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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tuna Casserole Recipe

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This recipe for Tuna Casserole, by , is from Enrollment Solutions Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brittany Lee


3 cups wide egg noodles about 5 oz
1/4 cup unsalted butter
1 cup celery chopped
1 red bell pepper chopped
1/2 onion diced
1/3 cup all purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
2 1/4 cups whole milk
2 tbsp Dijon mustard
12 oz water packed chunk tuna drained
1/2 cup frozen peas thawed
4 oz cheddar cheese shredded
1/2 cup panko bread crumbs
1/4 cup grated parmesan cheese
1 tsp smoked paprika
]1 tbsp parsley chopped
1 tbsp butter melted

1. Preheat oven to 375 degrees. Lightly grease in 2 quart baking dish and set aside

2. Cook noodles according to package directions, removing when al dente. Drain,and set aside

3. Melt butter in a large skillet over medium heat. Add Celery, bell pepper, and onion and cook until onion is translucent, stirring frequently.

4. Stir in flour, salt and pepper. Slowly add milk and cook , stirring constantly until thick and bubbly. Stir in Dijon mustard.

5. Add tuna, peas, noodles, and cheddar cheese and fold into the sauce.

6. Pour mixture into the prepared dish.

7. Combine Panko, Parmesan cheese, smoked paprika parsley and melted butter in a small bowl and sprinkle over the top.

8. Bake casserole for 25-30 minutes, uncovered, or until heated through and golden brown on top. Let stand for a few minutes before serving.




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