Ingredients

The following ingredients have 4 Servings
  • 8 ounces medium-size shell pasta*
  • 4 Tablespoons butter (, divided)
  • 1 rib celery (, diced)
  • 1/4 cup onion (, diced)
  • 3/4 cup frozen peas
  • 1 clove garlic (, miced)
  • 4 Tablespoons all-purpose flour
  • 1 14.5 ounce can low-sodium chicken broth ((just under 2 cups), warmed)
  • 1 cup milk (, warmed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon dried dill weed
  • 2 teaspoons fresh lemon juice (, more if desired)
  • 2 Tablespoons fresh chopped parsley (, minced)
  • 1 cup freshly grated parmesan cheese (, divided)
  • 5 ounces canned albacore white tuna, packed in water (, more if desired)
  • 1/2 cup Ritz crackers* (, crushed)
  • 1 Tablespoon butter (, melted)

Instruction

  • Cook the noodles just until al dente, according to package instructions.
  • Sauté the veggies: Melt 1 tablespoon butter in a large skillet.  Add celery, onion, peas and garlic and saute for a few minutes. Remove vegetables from pan and set aside.
  • Make Sauce: Add remaining 3 tablespoons butter to the pan. Once melted and the flour and cook, stirring, for 30 seconds.  Slowly whisk in the chicken broth and milk, stirring constantly until smooth.  Bring mixture to a low simmer.
  • Stir constantly until thickened and bubbly, 2-3 minutes.  Reduce heat to low and add salt, dill, lemon juice, parsley, and 1/2 cup Parmesan cheese.  Taste sauce and season with additional salt, pepper, or lemon juice, to taste.
  • Combine: Remove from heat and stir in the pasta, vegetables and tuna.  Pour mixture into a 9x13’’ or similar size baking dish.  Sprinkle with remaining 1/2 cup of parmesan cheese.
  • Add topping: Crush ritz crackers and add melted butter. Sprinkle mixture over the casserole.
  • Bake at 350 for 25-30 minutes. Store leftovers in the refrigerator for up to 5 days.