Description
This Creamy Tuna Casserole with Cream Cheese elevates a classic dish with a rich, smooth sauce and crispy panko topping. It’s a comforting and flavorful meal perfect for busy weeknights or potlucks.
Ingredients
Scale
- 300 g elbow macaroni
- 200 g canned tuna (in water, drained)
- 150 g softened cream cheese
- 250 ml whole milk
- 200 ml low-sodium vegetable broth
- 30 g unsalted butter
- 30 g all-purpose flour
- 1 small grated carrot
- ½ cup thawed frozen peas
- ½ cup grated sharp cheddar cheese
- ¼ cup panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp sea salt
- Fresh parsley, chopped
- ½ lemon zest
- 1 tsp herb-infused olive oil (optional)
Instructions
- Preheat & Prep: Preheat oven to 180°C (350°F) and grease a baking dish.
- Cook Macaroni: Boil macaroni until al dente, drain, and set aside.
- Create Roux: Melt butter, whisk in flour, and cook for 1 minute.
- Build Sauce: Gradually whisk in milk and broth, simmer until thickened.
- Incorporate Cream Cheese: Whisk in softened cream cheese until smooth.
- Season & Add Veggies: Season with paprika, pepper, and salt; fold in carrot and peas.
- Combine with Tuna & Macaroni: Gently fold in tuna and macaroni.
- Assemble Casserole: Transfer to baking dish, top with cheddar cheese.
- Prepare Topping: Toss panko with olive oil and sprinkle over cheese.
- Bake to Perfection: Bake for 20 minutes, then broil until golden brown.
- Rest & Serve: Let rest for 5 minutes before serving.
Notes
For a smoother sauce, ensure cream cheese is fully softened. Using panko breadcrumbs creates a crispier topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg