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