Tuna Noodle Casserole


  • 4 TBS butter, dividied
  • 1 stalk celery, diced
  • 1/2 tsp onion powder
  • Olive Oil, as needed
  • 4 TBS flour
  • 1 can chicken broth (14.5 oz) (warmed)
  • 1 cup milk (warmed)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp dried dill
  • 2 tsp lemon juice
  • 2 tsp dried parsley
  • 1 cup parmesan cheese, divided
  • 8 oz medium shell pasta, cooked al dente according to package directions
  • 1 (5 oz) can tuna
  • 1/4 cup Ritz cracker crumbs mixed with 1/2 TBS butter


  1. Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish and set aside.
  2. Melt 1 TBS butter in a large skillet. Add celery and saute for 3-5 minutes.
  3. Remove from pan and set aside.
  4. Melt remaining 3 TBS butter in pan. Whisk in flour and stir constantly for 30 seconds.
  5. Add broth and milk a little at a time while stirring constantly and mix until smooth. Bring to a simmer.
  6. Add salt, pepper, dill, parsley and onion powder. Stir constantly until thickened and bubbly  (about 2-3 minutes).
  7. Reduce heat to low and add lemon juice and 1/2 cup Parmesan. Whisk until smooth.
  8. Remove from heat and stir in pasta, celery, and tuna. Season with additional salt and pepper to taste.
  9. Transfer to the 9 x 13 dish. Sprinkle with remaining cheese and finish it off by sprinkling the cracker crumbs on top.
  10. Bake 25-30 minutes until top is golden and pasta is hot and bubbly. Wait 10-15 minutes before serving.

This recipe is a slight adaptation from the Tuna Noodle Recipe found in Savoring the Seasons with Our Best Bites cookbook.

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