Smoked Tuna Casserole With Crunchy Panko Topping
"You don't have to use smoked tuna regular is just fine. I made this using leftover salmon and one 85 gram smoked tuna. Feel free to use leftover chicken or turkey. Of coarse you can adjust all the seasoning. I also added in 1 teaspoon McCormicks Gourmet Lemon & Pepper seasoning instead of the pepper which really took it over the top. If you like lots of topping feel free to double amounts. Photo showing is before baking."
Original is 6 servings
Ingredients
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Nutritional
- Serving Size: 1 (263.8 g)
- Calories 543.9
- Total Fat - 33.6 g
- Saturated Fat - 18.6 g
- Cholesterol - 110.6 mg
- Sodium - 723.4 mg
- Total Carbohydrate - 40.2 g
- Dietary Fiber - 3.7 g
- Sugars - 3.5 g
- Protein - 21.7 g
- Calcium - 316.3 mg
- Iron - 2.6 mg
- Vitamin C - 28.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees.
Step 2
Grease a 9x11-inch casserole dish or 2-quart baking dish. Set aside.
Step 3
Cook noodles according to package directions. Drain, place into a large bowl and set aside.
Step 4
In a medium saucepan, melt butter over medium heat. Add garlic, celery, bell pepper, and onion; cook about 3 mins stirring continuously so that not to burn.
Step 5
Stir in flour, seasoned salt, pepper and smoked paprika. Slowly add in the cream or milk/cream mixture and the small peas; stir constantly over medium until thick and bubbly. Stir in Dijon mustard until combined then the cheddar cheese until smooth. Then fold in the smoked tuna. Add in more salt and pepper if desired.
Step 6
Add tuna mixture to the cooked noodles until combined. Transfer mixture into the prepared dish (at this point you can cover and refrigerate up to 2 days, add topping before baking).
FOR THE TOPPING
Step 7
Combine Panko, Parmesan cheese, smoked paprika, dried parsley and melted butter in a small bowl and sprinkle over the top.
Step 8
Bake for about 30 minutes, uncovered, or until heated through and golden brown on top. Let stand for a few minutes before serving.
Tips
No special items needed.
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