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25) Tuna Noodle Casserole with Parmesan and Lemon Zest

Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 oz egg noodles
  • 2 cans 5 oz each tuna in water, drained
  • 1 cup frozen peas
  • 1 cup grated Parmesan cheese divided
  • 1 1/2 cups milk
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 tsp lemon zest about 1 lemon
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil

Method
 

  1. Preheat oven to 375°F. Cook noodles to al dente, drain and set aside.
  2. Melt butter in saucepan over medium heat. Whisk in flour and cook 1 minute.
  3. Slowly whisk in milk until sauce thickens. Stir in 3/4 cup Parmesan, lemon zest, salt, and pepper.
  4. Mix noodles, tuna, peas, and sauce in a bowl. Transfer to a greased 9x9 baking dish.
  5. Toss panko with olive oil and remaining 1/4 cup Parmesan. Sprinkle over casserole.
  6. Bake 15–20 minutes until bubbly and topping is golden. Let sit 5 minutes before serving.