Description
A comforting tuna pasta bake featuring a homemade garlic cream sauce and a toasted breadcrumb topping. Infused with aromatic herbs for a fresh twist on a classic.
Ingredients
Scale
- 12 oz wide egg noodles
- 2 cans (5 oz each) tuna, drained
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 2 tbsp melted butter
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375F (190C) and grease a 9×13 inch baking dish.
- Cook the egg noodles in a large pot of salted boiling water for 2 minutes less than the package suggests. Drain and set aside.
- In a medium saucepan over medium heat, melt 4 tbsp of butter. Add minced garlic and sauté for 1 minute until fragrant.
- Whisk in the flour and cook for 2 minutes to create a roux, stirring constantly to prevent burning.
- Slowly pour in the milk while whisking. Continue to cook and stir until the sauce thickens and bubbles.
- Stir in the dried thyme, oregano, parsley, salt, and pepper. Remove from heat.
- In the prepared baking dish, combine the cooked noodles, drained tuna, and the garlic cream sauce. Toss until evenly coated.
- In a small bowl, mix the Panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the top of the mixture.
- Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbling at the edges.
- Let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American