The Humpherys Family

Tuna Noodle Casserole

Source  Our Best Bites
Recipe Added:  2/29/2012
8 oz shell pasta, cooked al dente
4 Tbsp butter, divided
1 stalk celery, thinly diced
¼ cup diced onion
8 oz mushrooms, diced
olive oil, as needed
4 tbs flour
2 cups chicken broth, warmed
1 cup milk, warmed
¼ tsp salt
1/4 tsp black pepper
 ⅛ tsp dill
2 tsp fresh lemon juice
2 Tbsp fresh minced parsley
1 cup grated Parmesan cheese
1 or 2 cans tuna, drained

Topping:
1/4 cup Ritz cracker crumbs with 1/2 Tbsp butter, melted or 1/4-1/2 cup crushed potato chips
Melt 1 Tbsp butter in a large skillet. Add celery and saute for 2-3 minutes. Add onion and cook 2-3 minutes longer, stirring often. Add mushrooms and cook 3-5 more minutes, until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added; more if needed during remaining cooking time. Remove vegetables from pan and set aside.

Melt remaining 3 Tbsp butter in pan and add flour. Stir constantly for 30 seconds. Slowly add broth and milk, a little at a time while constantly whisking until mixture is smooth. Bring to a low simmer. Add salt, pepper, and dill. Stir constantly until thickened and bubbly, 2-3 minutes. Reduce heat to low and add lemon juice, parsley, and 1/2 cup Parmesan cheese. Whisk until smooth and taste. Season with additional salt and pepper to taste, and extra lemon juice if desired. Remove from heat and add pasta, vegetables, and tuna. Stir to combine and place in a 3 quart baking dish. Sprinkle with remaining 1/2 cup cheese (add more if desired) and sprinkle cracker crumbs or chips on top. Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly. Let rest 10-15 minutes before serving to allow sauce to thicken.
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