Tuna Noodle Casserole

Due to some random events, we have a cupboard full of tuna that I have been trying to use up.  And while I love a good tuna sandwich, 20 cans of tuna isn't going to go very fast that way so I've been looking around for other options when I remembered seeing this casserole recipe a while back.  I actually never had tuna noodle casserole growing up so I can't really compare this to the traditional casserole.  But with a made-from-scratch sauce, sauteed mushrooms, creamy Swiss cheese, and a crispy Ritz cracker topping, odds are good that this is better than what you might have grown up with. 

Tuna Noodle Casserole

Number of Servings: 6
Time to Prepare: 1 Hour

• 8 ounces medium shell pasta
• 4 Tbsp butter, divided
• 2 medium stalks celery, thinly sliced
• 1/4 cup diced onion
• 8 ounces mushrooms, diced
• olive oil, as needed
• 1/4 cup flour
• 1 (14.5 oz) can chicken broth, warmed
• 1 cup milk, warmed
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/8 tsp dried dill
• 2 Tbsp lemon juice
• 2 tsp dried parsley
• 1 cup shredded Swiss cheese, divided
• 7 oz can tuna, packed in water (you can use a 5 oz can, there will just be slightly less tuna in the casserole, obviously)
• 1/2 cup Ritz cracker crumbs
• 1 Tbsp melted butter

Cook pasta according to package directions.  Meanwhile, melt 1 tablespoon butter in a large skillet.  Add celery and saute for 2-3 minutes. Add onion and cook 2-3 minutes longer, stirring often.  Add mushrooms and cook 3-5 more minutes, until mushrooms are cooked down. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added; more if needed during remaining cooking time.  Remove vegetables from pan and set aside.

Melt remaining 3 tablespoons butter in pan and add flour.  Stir constantly for 30 seconds.  Slowly add broth and milk, a little at a time while constantly whisking until mixture is smooth.  Bring to a low simmer.  Add salt, pepper, and dill.  Stir constantly until thickened and bubbly, 2-3 minutes.  Reduce heat to low and add lemon juice, parsley, and 1/2 cup Swiss cheese.  Whisk until smooth and taste.  Season with additional salt and pepper to taste, and extra lemon juice if desired.  Remove from heat and add pasta, vegetables, and tuna.  Stir to combine and place in a 3 quart baking dish.  Sprinkle with remaining 1/2 cup cheese.  Mix melted butter into cracker crumbs and sprinkle on top of the casserole.

Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly.  Let rest 10-15 minutes before serving to allow sauce to thicken.

Source: slightly adapted from Our Best Bites
Produce Used: Celery, onion, mushrooms, lemon