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Hands-On Time
40 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 8

If you're looking for an easy-to-make comfort food classic, look no further. This fresh take on tuna noodle casserole incorporates spring vegetables, like asparagus (feel free to use frozen if need be), peas, and plenty of flavorful herbs. You'll start by cooking the noodles and vegetables before browning the bread crumbs and making a roux. You'll toss everything together and bake until browned and bubbly. Chef's note: if cheddar isn't your cheese of choice, feel free to swap in another firm, salty variety that suits your taste buds.

How to Make It

Step 1

Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Cook the noodles according to the package directions, adding the asparagus and peas 2 minutes before the noodles are done. Drain and return to the pot.

Step 2

Melt the butter in a large saucepan over medium heat. Transfer 2 tablespoons of the butter to a small bowl, add the bread crumbs and ¼ teaspoon each salt and pepper, and toss to combine; set aside.

Step 3

Cook the onion in the remaining butter in the saucepan, stirring often, until softened, 3 to 5 minutes. Add the flour and cook, whisking, for 1 minute (do not let darken). Gradually whisk in the milk; season with 1½ teaspoons salt and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until thickened, 5 to 7 minutes.

Step 4

Remove the flour sauce from heat, add the Cheddar, and stir until melted. Add to the drained pasta, along with the tuna and tarragon; toss gently to combine. Transfer the mixture to the prepared baking dish and sprinkle with the bread crumbs. Bake until browned and bubbly, 30 to 40 minutes. Let cool for 5 minutes before serving.

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