GET THE RECIPE HERE.
If you're a 90's kid, it's likely that cheesy tuna casserole was your grade-school jam. We remember this dinner-table favorite fondly—so much so that when handed a bag of No Yolks Extra Broad Noodles, we instantly had visions of a just-out-of-the-oven, breadcrumb-encrusted, melty tuna casserole, and we had to make it. Here's how we did it.
Cook the noodles first according to the package directions, then preheat the oven to 375 degrees F. In a large, oven-safe skillet over medium heat, melt butter, add in onion, celery, and mushrooms, and season with salt, pepper, and cayenne.
Sprinkle a little flour over it until everything's cooked through. Then, add chicken broth and whole milk and let it simmer as it thickens. Turn off heat, then stir in lemon juice and add noodles, tuna, cheddar, Parmesan, and chopped parsley, dill and chives, and mix it all together.
To make the bread crumb topping, melt butter in a microwave-safe bowl and mix it with Panko and Parmesan. Sprinkle that over the top of your noodles, and bake until the dish is bubbly and golden.
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