Tuna Noodle Casserole

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Ingredients
  

  • 8 ounces medium-sized shell pasta
  • 4 tbsp butter
  • 1 celery stalk
  • 1/4 cup onion diced
  • 3/4 cup frozen peas
  • 1 clove garlic minced
  • 4 tbsp flour
  • 1 14.5 ounce can low sodium chicken broth (warmed)
  • 1 cup milk (warmed)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp dried dill weed
  • 2 tsp lemon juice
  • 2 tbsp chopped parsley minced
  • 1 cup grated parmesan cheese
  • 5 ounces canned albacore white tuna, packed in water

Topping :

  • 1/2 cup Ritz crackers crushed
  • 1 tbsp butter melted

Instructions
 

  • Cook the noodles, just until al dente
  • Melt 1 tbsp butter in a large skillet. Add celery, onion, peas, and garlic. Sauté for a few minutes, then remove vegetables from the pan and set aside.
  • Add 3 tbsp butter to the pan. Once the butter is melted, add the flour and cook, stirring for 30 seconds. Slowly whisk in the chicken broth and milk, stirring constantly until smooth.
  • Bring the mixture to a low simmer and stir constantly, until thickened and bubbly. (2 to 3 minutes) Reduce heat to low, and add salt, dill, lemon juice, parsley, and 1/2 cup Parmesan cheese. You can add additional salt, pepper, or lemon juice, to taste.
  • Remove the mixture from heat, and stir in the pasta, vegetables and tuna. Pour into a 9x13 or similar baking dish, and sprinkle wit the remaining 1/2 cup Parmesan cheese.
  • Add melted butter to the crushed Ritz crackers. Sprinkle over the casserole.
  • Bake at 350 F for 25-30 minutes.

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