This easy Tuna Noodle Casserole with Cheese is an upgraded version of classic tuna noodle casserole. Spiked with piquillo peppers, white wine & topped with panko.
Preheat oven to 375°F. Cook the pasta according to the package directions in a large pot of boiling salted water until just shy of al dente. Drain.
Meanwhile, in a large saucepan, melt 4 tablespoons of the butter. Add the onion and garlic, cook over moderate heat, until softened, about 3 minutes.
Stir in flour and cook 1-2 minutes; add white wine (or dry vermouth) and stir. Add stock and milk, and bring to a bubble. Cook the sauce over medium-high heat, stirring occasionally, until thickened, about 6-8 minutes.
To the sauce, add the cooked pasta, frozen peas, peppers, tuna, gruyere cheese, and lemon juice and toss to coat. Season with salt and pepper, to taste. Transfer the mixture to a large baking dish.
In a small skillet, melt the remaining 1 tablespoon of butter. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute, stir in the parsley and parmesan. Sprinkle the panko mixture over the casserole and bake for 15 minutes, or until bubbly. Serve immediately.
Notes
You can reheat this casserole in a 350-degree oven for 45 minutes.