Tuna Casserole | Recipe Cart
Martha Stewart's Tuna Casserole features creamy pasta, flaky tuna, and a crunchy breadcrumb topping, baked to perfection in just 45 minutes.
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Cooking tools:
- Oven
- Pot
- Colander
- Mixing bowl
- Measuring spoon
- Cutting board
- Chef's knife
- Wooden spoon
- Whisk
- Measuring cup
- Spoon
- By-13-inch baking dish
- Stove
- Tongs
- Can opener
Ingredients
- Coarse salt and ground pepper
- 3/4 pound tubetti or elbow macaroni
- 1 cup panko (Japanese breadcrumbs)
- 1/2 ounce Parmesan, grated (2 tablespoons)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 yellow onion, diced small
- 3 tablespoons all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1 1/2 cups whole milk
- 2 cans (6 ounces each) solid light tuna packed in water, drained and flaked
- 1 cup frozen peas, thawed
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