Tuna Noodle Casserole with Bechamel Sauce

Cinco de Mayo - Main Dish

Bechamel is such a wonderful ingredient for so many dishes. With tuna casserole, bechamel eliminates the need for a canned cream soup... its thick, creamy texture clings to the pasta and adds tremendous flavor overall. The amount used in this recipe keeps the entire casserole light but still filling.

Tuna Noodle Casserole with Bechamel Sauce

Brief

Prep 15 mins

Cook: 1hr10 mins

Total: 1hr25 mins

Servings: 8

Yield: 1 9x13-inch casserole

Tuna Noodle Casserole with Bechamel Sauce

Ingredients

½ (16 ounce) package penne pasta

5 tablespoons salted butter

divided

3 tablespoons all-purpose flour

2 ½ cups cold milk

2 tablespoons dried minced onion

2 bay leaves

⅛ teaspoon cayenne pepper

½ teaspoon salt

divided

2 (6 ounce) cans tuna in water

drained

1 ½ cups frozen peas

1 ½ cups grated Colby-Jack cheese

½ teaspoon freshly ground black pepper

4 slices bread

cut into 1/2-inch pieces

¼ cup grated Parmesan cheese

Mangorita

Main Dish

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Add penne and cook stirring occasionally for 2 minutes less than directed on the package about 9 minutes. Drain penne reserving 1 cup pasta water rinse and set aside.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.

Step 3

Melt 3 tablespoons butter in a large shallow saute pan. Stir in flour and continue stirring until golden about 3 minutes. Gradually whisk in milk. Add minced onion bay leaves and cayenne pepper. Continue cooking until bechamel sauce thickens 10 to 15 minutes. Season with 1/4 teaspoon salt.

Step 4

Place the cooked pasta into a large bowl. Add bechamel sauce and mix well. Crumble the drained tuna over the pasta. Add peas and Colby-Jack cheese; mix. Thin the mixture with 2 to 4 tablespoons of the reserved pasta water. Season with pepper and remaining salt. Transfer to the prepared casserole dish.

Step 5

Melt remaining 2 tablespoons butter. Add bread cubes; mix well until bread is completely coated. Stir in Parmesan cheese. Top casserole with this bread mixture and cover tightly with aluminum foil.

Step 6

Bake in the preheated oven for 30 minutes. Remove foil and continue baking until top is browned and golden about 10 minutes more.

Nutritional Information

Tuna Noodle Casserole with Bechamel Sauce

Servings Per Recipe:8

Calories: 429.5

% Daily Value *

Protein: 26.7g 53%

Carbohydrates: 38.2g 12%

Dietary Fiber: 2.7g 11%

Sugars: 6.9g

Fat: 19.1g 29%

Saturated Fat: 12g 60%

Cholesterol: 64.6mg 22%

Vitamin A Iu: 998.6IU 20%

Niacin Equivalents: 11.8mg 91%

Vitamin B6: 0.3mg 17%

Vitamin C: 6mg 10%

Folate: 42mcg 11%

Calcium: 158.4mg 16%

Iron: 2.6mg 15%

Magnesium: 45.9mg 16%

Potassium: 347.2mg 10%

Sodium: 601.8mg 24%

Thiamin: 0.2mg 18%

Calories From Fat: 172.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.