Back to Recipe

Smoked Tuna Casserole With Crunchy Panko Topping

Here's how you make Smoked Tuna Casserole With Crunchy Panko Topping
Pause Continue Reading
  • Servings: 6
  • Prep: 25m
  • Cook: 25-30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 170 grams dry egg noodles (wide, about 5 oz or half of a 340 gram package)
  • 1/3 cup butter
  • 2 cloves garlic, minced (the more the better!)
  • 1 celery rib (large rib, medium diced)
  • 1/2 red bell pepper (fine diced)
  • 1/2 onion (medium onion, fine diced)
  • 1/4 cup all purpose flour
  • 1/2 teaspoon seasoned salt (can add more later to taste)
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon smoked paprika
  • 2 1/4 cups half and half cream (or have whole milk and half and half cream)
  • 1 tablespoon Dijon mustard (don't be shy a little more won't hurt)
  • 3/4 to 1 cup shredded cheddar cheese
  • 255 grams smoked tuna (3 tins 85 grams each, squeeze out moisture)
  • 1 cup peas (small frozen peas, thawed if using larger peas)
  • FOR TOPPING
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 to 1 teaspoon smoked paprika (start with 1/2 add in more if desired)
  • 1/2 teaspoon dried parsley (rubbed between fingers to release flavor)
  • 2 tablespoons melted butter
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.