Barefoot Contessa Tuna Casserole
Enjoy the creamy and comforting flavors of Barefoot Contessa Tuna Casserole, a delightful classic dish with our easy to make recipe.
Servings 6
Calories 344kcal
Ingredients
- 3/4 LB of the elbow or tubetti macaroni
- A Measurement of Panko Bread Crumbs, One Cup
- Grass-fed Parmesan cheese, grated to equal 1/2 ounce (2 tbsp.)
- 4 teaspoons of pure olive oil, split
- 1 small onion, diced
- A dash of coarse salt and freshly ground pepper
- Three tablespoons of all-purpose flour
- Two and a half cups of low-sodium chicken broth
- 1 and a half cups of whole milk
- Flaked and drained solid light tuna from two 6-ounce cans
- Thawed frozen peas, one cup
Instructions
- Heat oven to 425 degrees Fahrenheit.
- Cook pasta for two minutes shorter than the package's instructions.
- The cooked pasta should be drained and kept aside.
- Put the panko, Parmesan, and 2 tablespoons of oil into a small bowl and mix well.
- To make a simmering sauce, heat the remaining 2 teaspoons of oil over medium heat.
- Add the onion and simmer for about 8 minutes, or until softened, seasoning with salt & pepper to taste.
- Stir the flour and onion together after adding them.
- The milk and broth should be added while whisking slowly.
- Stir the sauce continuously as it starts to boil.
- During the 8 to 10 minutes while the sauce is simmering, stir often until the sauce has thickened.
- Season to taste with salt and pepper before combining the spaghetti, tuna, and peas.
- Additionally, you can add your own seasonings here, such as dried herbs like dried thyme or dried rosemary.
- Place the tuna mixture in a prepared 9 by 13-inch baking dish.
- Add the panko mixture on top, covering the casserole completely.
- Bake until the sauce is simmering and the crust is golden and starting to brown, 20–25 minutes.
- Before serving, allow cooling for a short while.
- Enjoy after serving.