Tuna Noodle Casserole with Bechamel Sauce
Description
Skip the canned soup in favor of homemade bechamel sauce in this cheesy, comforting tuna noodle casserole.
Ingredients
•
1/2 (16 ounce) package penne pasta
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5 tablespoons salted butter, divided
•
3 tablespoons all-purpose flour
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2 1/2 cups cold milk
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2 tablespoons dried minced onion
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2 bay leaves
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1/8 teaspoon cayenne pepper
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1/2 teaspoon salt, divided
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2 (6 ounce) cans tuna in water, drained
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1 1/2 cups frozen peas
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1 1/2 cups grated Colby-Jack cheese
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1/2 teaspoon freshly ground black pepper
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4 slices bread, cut into 1/2-inch pieces
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1/4 cup grated Parmesan cheese
Directions
1
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, for 2 minutes less than directed on the package, about 9 minutes. Drain penne, reserving 1 cup pasta water, rinse, and set aside.
2
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.
3
Melt 3 tablespoons butter in a large, shallow saute pan. Stir in flour and continue stirring until golden, about 3 minutes. Gradually whisk in milk. Add minced onion, bay leaves, and cayenne pepper. Continue cooking until bechamel sauce thickens, 10 to 15 minutes. Season with 1/4 teaspoon salt.
4
Place the cooked pasta into a large bowl. Add bechamel sauce and mix well. Crumble the drained tuna over the pasta. Add peas and Colby-Jack cheese; mix. Thin the mixture with 2 to 4 tablespoons of the reserved pasta water. Season with pepper and remaining salt. Transfer to the prepared casserole dish.
5
Melt remaining 2 tablespoons butter. Add bread cubes; mix well until bread is completely coated. Stir in Parmesan cheese. Top casserole with this bread mixture and cover tightly with aluminum foil.
6
Bake in the preheated oven for 30 minutes. Remove foil and continue baking until top is browned and golden, about 10 minutes more.