Cheesy Tuna Noodle Casserole with Zucchini

AmericanMain CourseHigh-Protein

Cheesy Tuna Noodle Casserole with Zucchini

Name: Cheesy Tuna Noodle Casserole with Zucchini
Yield: 1 large square (about 15 oz)
Ingredients: 12 oz (340 g) wide egg noodles; 2 tbsp unsalted butter, plus a little for the dish; 1 medium yellow onion, finely diced; 2 medium zucchini, cut into thin 2-inch (5 cm) strips; 2 garlic cloves, minced; 3 tbsp all-purpose flour; 2 1/2 cups (600 ml) whole milk; 1 cup (240 ml) low-sodium chicken broth; 2 cans (5 oz / 142 g each) solid white tuna in water, drained and flaked; 1 tsp Dijon mustard; 1 tsp kosher salt, plus more for the pasta water; 1/2 tsp black pepper; 2 cups (225 g) shredded sharp cheddar, divided

Egg noodles and flaky tuna in a creamy cheddar sauce with tender zucchini, baked until the cheese on top turns deep golden and crisp at the edges. An easy pantry dinner for the whole family.

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