Go Back Email Link
Print

Tuna Casserole - Cowboy Kent Rollins

Prep Time 15 minutes
Total Time 35 minutes
Servings 6 to 8 servings

Ingredients

  • 12 ounces egg noodles
  • 3 tablespoons butter
  • 1 white onion diced
  • 4 garlic cloves minced
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 4, 6 ounce cans white albacore tuna in water drained
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • 1 ½ cups crushed Ritz crackers
  • ½ cup grated Parmesan cheese plus more for sprinkling
  • 2 tablespoons avocado or olive oil

Instructions

  • Preheat the oven to 400 degrees F. Lightly grease a 9 x13-inch casserole dish or 12-inch Dutch oven.
  • Cook the noodles according to the directions on the package.
  • Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions and cook for about 5 minutes, or until softened.
  • Stir in the garlic and flour and cook for 1 minute, stirring constantly. Slowly stir in the chicken broth and cream. Bring to a simmer for about 3 minutes, or until the mixture thickens slightly, stirring frequently.
  • Stir in the tuna, cheddar and Monterey Jack cheeses. Fold in the pasta until coated well.
  • Pour the mixture into the casserole dish or Dutch oven.
  • In a small bowl, mix together the cracker crumbs, Parmesan and oil. Evenly sprinkle over the pasta. Sprinkle with additional Parmesan cheese.
  • Bake for about 20 minutes, or until the bread crumbs are lightly browned and the casserole is bubbling through. Serve hot.