Description
This Barefoot Contessa-inspired tuna casserole is an elevated take on the classic comfort food. Loaded with tender pasta, rich béchamel sauce, good-quality tuna, and fresh peas, it’s topped with crunchy breadcrumbs and baked until golden and bubbling. It’s cozy, creamy, and just a little bit fancy — perfect for weeknight dinners or nostalgic weekends.
Ingredients
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12 oz egg noodles or fusilli
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2 tablespoons olive oil
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1 medium yellow onion, diced
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2 cloves garlic, minced
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3 tablespoons unsalted butter
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1/4 cup all-purpose flour
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2 1/2 cups whole milk
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1/2 cup heavy cream
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1 1/2 cups grated Gruyère cheese (or white cheddar)
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
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1/4 teaspoon ground nutmeg
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10 oz frozen peas, thawed
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2 (5-oz) cans of solid white albacore tuna, drained and flaked
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1/2 cup panko breadcrumbs
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2 tablespoons fresh parsley, chopped
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1 tablespoon olive oil (for topping)
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Cook pasta in salted water until al dente. Drain and set aside.
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In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and cook 1 minute more.
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Add butter to the pan. Once melted, whisk in flour and cook for 1–2 minutes to form a roux.
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Gradually whisk in milk and cream. Cook, stirring constantly, until thickened, about 5–7 minutes.
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Stir in grated cheese, salt, pepper, and nutmeg until melted and smooth.
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Fold in the cooked pasta, peas, and tuna. Mix gently to combine.
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Pour the mixture into the prepared baking dish.
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In a small bowl, toss panko breadcrumbs with 1 tablespoon olive oil and parsley. Sprinkle over the casserole.
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Bake for 25–30 minutes, until golden and bubbling. Let cool slightly before serving.
Notes
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Swap in mushrooms, leeks, or spinach for extra veggies.
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For a lighter version, use half-and-half instead of cream.
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Ina loves a little lemon zest — try adding 1 teaspoon to brighten it up.
Nutrition
- Serving Size: 1 portion (about 1/6 of casserole)
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg