Tuna Noodle Casserole

Ingredients

• 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

Directions

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.