Name: Tuna Noodle Casserole with Bechamel Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Penne pasta - ½ (16 ounce) package; Salted butter, divided - 5 tablespoons; All-purpose flour - 3 tablespoons; Cold milk - 2 ½ cups; Dried minced onion - 2 tablespoons; Bay leaves - 2; Cayenne pepper - ⅛ teaspoon; Salt, divided - ½ teaspoon; Tuna in water, drained - 2 (6 ounce) cans; Frozen peas - 1 ½ cups; Grated Colby-Jack cheese - 1 ½ cups; Freshly ground black pepper - ½ teaspoon; Bread, cut into 1/2-inch pieces - 4 slices; Grated Parmesan cheese - ¼ cup

Tuna Noodle Casserole with Bechamel Sauce

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tuna Noodle Casserole with Bechamel Sauce

1. Penne pasta - ½ (16 ounce) package

2. Salted butter, divided - 5 tablespoons

3. All-purpose flour - 3 tablespoons

4. Cold milk - 2 ½ cups

5. Dried minced onion - 2 tablespoons

6. Bay leaves - 2

7. Cayenne pepper - ⅛ teaspoon

8. Salt, divided - ½ teaspoon

9. Tuna in water, drained - 2 (6 ounce) cans

10. Frozen peas - 1 ½ cups

11. Grated Colby-Jack cheese - 1 ½ cups

12. Freshly ground black pepper - ½ teaspoon

13. Bread, cut into 1/2-inch pieces - 4 slices

14. Grated Parmesan cheese - ¼ cup

How to cook deliciously - Tuna Noodle Casserole with Bechamel Sauce

1. Stage

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.

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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