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21) Tuna Noodle Casserole with White Bean and Herb Mix

Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 oz egg noodles cooked and drained
  • 2 5 oz cans tuna in water, drained
  • 1 15 oz can cannellini beans, rinsed and drained
  • 1 cup frozen peas thawed
  • 1 small onion finely chopped (about 1 cup)
  • 2 cloves garlic minced
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup milk
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 tbsp chopped fresh parsley
  • 1 tsp chopped fresh thyme or 1/4 tsp dried
  • 1/2 tsp salt and 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tbsp grated Parmesan

Method
 

  1. Preheat oven to 375°F. Grease a 9x13 baking dish.
  2. Melt butter in a skillet over medium heat. Sauté onion until soft, 4–5 minutes. Add garlic and cook 30 seconds.
  3. Stir in flour and cook 1 minute. Slowly whisk in broth and milk until sauce thickens.
  4. Remove from heat. Stir in tuna, beans, peas, herbs, salt, and pepper. Fold in cooked noodles.
  5. Transfer to dish. Mix panko and Parmesan; sprinkle on top.
  6. Bake 18–22 minutes until bubbly and top is golden. Let sit 5 minutes before serving.